Chocolate Chip Ice Cream

2 cups heavy (or whipping) cream

1 cup whole milk

¾ cup sugar

1/8 teaspoon (a pinch) salt

5 egg yolks

2 teaspoons vanilla extract

4 oz chocolate, melted (wait until you’re ready to process/freeze the ice cream before you melt the chocolate)

  1. In a medium saucepan over a medium heat, simmer the cream, milk, sugar and salt until the sugar completely dissolves, about 5 minutes
  2. In a separate bowl, whisk the egg yolks. Very slowly, whisk the hot cream mixture into the yolks. Pour the mixture back into the saucepan, and return mixture to a medium-low heat. Stirring often, gently cook until mixture is thick enough to coat the back of a spoon. This will be around 170° degrees
  3. Pour the mixture through a strainer, into a bowl. Add the vanilla, and cool the mixture to room temperature. Then, cover and chill it for at least four hours, or overnight
  4. You’re now ready to make the ice cream, based on whatever method or ice cream machine you’d prefer
  5. Melt the chocolate in a double boiler (or in a stainless steel bowl over a saucepan of barely simmering water). After it’s melted, remove the bowl from the saucepan, and set it aside
  6. Make the ice cream according to the directions of the ice cream maker that you’re using. When the ice cream is done, and the machine is still spinning (even if you’re using a hand-cranked ice cream maker), slowly drizzle the melted chocolate into the churning ice cream. This will create the chocolate chip slivers to complete your chocolate chip ice cream
  7. Serve immediately, as a soft-service ice cream, or freeze until it’s set, approximately 2-3 hours

Makes approximately 1-1 ¼ quarts