HOMEMADE CHOCOLATE CHIPS ICE CREAM
When my husband asked me last December what I wanted for Christmas I really couldn’t think of anything personal that I wanted so badly. I mean of course there are always shoes and bags but during the holidays I think mostly of what our children wants. Christmas is for them. Seeing their happy faces when they open their gifts on Christmas morning is enough for me and my husband. Plus December 31st is my birthday so I didn’t want him to do double gifts. But he insisted on getting me something and he wasn’t taking “nothing” for an answer. So I thought about it real hard and told him that if he really MUST get me something I want an ice cream maker. I’ve always wanted one and the whole family would enjoy homemade ice cream for sure. Short story told, my husband went to 3(2? can’t remember) different stores and found Sunbeam Electric 4Qt. Wooden Ice Cream Maker.
I’ve made Strawberry Ice Cream, Peach-Banana Ice cream, Vanilla ice cream, and Caramel Bits ice cream since then. Now it’s summer here in the US. This is the perfect time to make ice cream. Not to mention my children are on vacation and always looking for something cold to eat after playing outside which by the way is just too hot and humid.
As I type this the ice cream maker is churning in the background for the ice cream number 2 of the season which is blueberry ice cream. Before that I’ve already made this chocolate chips ice cream which I am sharing with you now.
The custard base is adapted from Brown Eyed Baker. The recipe calls for vanilla bean but I didn’t have it so I just upped the measurement for vanilla extract.
HOMEMADE CHOCOLATE CHIPS ICE CREAM
Ingredients
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 cups heavy cream
- a pinch of salt
- 2 tsp vanilla extract
- 6 egg yolks
- ice water bath(ice cubes + water in a bowl)
- 1 1/2 cup semi-sweet chocolate chips
Instructions
- Follow your ice cream maker’s instruction in preparing the ice cream maker materials. With mine, I placed the ice cream maker bowl in the freezer overnight.
- In a pot, combine milk, 1 cup cream, sugar, and salt. Stir over low heat until the sugar has dissolved. Stir in the vanilla extract. Cover, remove from the heat and let it stand for 30 minutes.
- Whisk the egg yolks in a bowl or a mixer. Slowly pour the milk and cream mixture into the mixing bowl, Keep whisking to incorporate everything together. Transfer the mixture into the pot, keep stirring over medium heat until the custard thickens and coats the spatula. Scrape the sides of the pot as you stir.
- Make an ice bath in a large bowl: water plus ice cubes
- Pour the remaining cream in a separate bowl. Pour the warm custard over mesh to catch the curdles that were formed. Stir everything together then place in the ice bath to cool down. Cover the bowl with a saran wrap then stick in the fridge overnight.
- Churn/Freeze/Make the ice cream the next day according to the ice cream maker’s instruction. Add the chocolate chips at the very end. When you hear the ice cream maker slowing down, turn it off, open the bowl, distribute the chips into the bowl, cover and turn the maker on again to finish churning. Serve afterwards as a soft-serve ice cream or put it in the freezer(covered) for 3-4 hours.
You can use either dark chocolate chips or milk chocolate chips, of course. You can also chop the chips before adding into the ice cream maker.
