Made from scratch Chocolate Chip Ice Cream is smooth rich and delicious. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. This dessert is sweet, simple and fun to make. It is bursting with vanilla flavor and chocolate bits for a treat everyone will absolutely love. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.
Watch the video and follow the instructions below to have two scoops of your new favorite Chocolate Chip ice cream ready to serve. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.
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In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes for until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.
Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
The next day- chop the chocolate bar into small chucks and tiny pieces.
Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 60 min. The last 5 minutes add the chocolate into the ice cream and continue to churn until done.
Once ready, serve immediately or transfer the ice cream to an air tight container with lid.
Place in the freezer for at least 6 hours to form the proper ice cream texture.
Serve & Enjoy! Don’t forget to try out my homemade waffle cones with the ice cream.
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Homemade Chocolate Chip Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 ½ cups whole milk
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ⅛ tsp salt optional
- 4 oz 60% Cacao Bittersweet Chocolate Baking Bar
- 3 large egg yolks
Instructions
- Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
- In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
- In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
- Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
- The next day- chop the chocolate bar into small chucks and tiny pieces.
- Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 60 min. The last 5 minutes add the chocolate into the ice cream and continue to churn until done.
- Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.
Serve & enjoy!
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