Just in time for summer, I present you with the best damn Chocolate Chip Ice Cream I’ve EVER had. This is the creamiest, dreamiest ice cream.
Now I know that a lot of people balk at egg yolk ice cream, aka REAL ice cream. But hear me out. The base only takes ten minutes to make. Once you have a bite, you’ll never make ice cream any other way.
I like to make the base in the morning and churn it that evening, or sometimes I’ll make the base at night and churn it in the morning. The point is, you definitely want the base to be well chilled before pouring it in your ice cream maker.
Chocolate Chip Ice Cream
8 egg yolks
1 1/3 cups granulated sugar
1/4 tsp salt
3 1/4 cups heavy cream
3/4 cup milk
1 Tbsp vanilla extract
1 cup mini chocolate chips
- In a stand mixer, beat egg yolks, sugar, and salt with the paddle attachment on a medium speed for 4-5 minutes, until pale and fluffy.
- Meanwhile, heat cream and milk in a large sauce pan over low heat until candy thermometer reaches 155-165 degrees.
- Turn the mixer to low and slowly pour in the heated cream. Mix for a few minutes until combined.
- Pour the mixture back into the sauce pan and cook over medium-low heat until candy thermometer again reaches 155-165 degrees. Remove from heat and stir in vanilla. Strain through a sieve set over a medium bowl. Set bowl inside a larger bowl with ice water to cool mixture in an ice bath, stirring every few minutes. After 15-20 minutes, place mixture covered in the fridge until completely chilled, 8+ hours or overnight.
- Churn in an ice cream maker according to its instructions. When thickened, add mini chocolate chips. Spoon into a freezer-safe container and freeze for at least four hours.
Leave a Reply