Chocolate Chip Ice Cream
Indulge in the creamy decadence of homemade Chocolate Chip Ice Cream, a classic frozen treat that strikes the perfect balance between rich custard and bursts of chocolatey bliss. This recipe combines velvety heavy cream, whole milk, and fresh egg yolks to create an ultra-smooth base, enhanced with pure vanilla extract for a warm, aromatic touch. The addition of semi-sweet chocolate chips adds a delightful crunch to every bite, making it a crowd-pleaser for both kids and adults. With just 25 minutes of prep time and a few simple steps, you'll master the art of custard-based ice cream, which churns beautifully in your ice cream maker. Perfect for summer celebrations or an everyday dessert, this creamy, dreamy treat is best served in a cone, atop a warm brownie, or straight from the container for the ultimate indulgence. Make this chocolate chip ice cream and savor the flavors of nostalgia in every scoop!
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Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 2 teaspoons Vanilla extract
- 0.75 cup Semi-sweet chocolate chips
Directions
Step 1
In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Heat over medium heat until the mixture is hot but not boiling (about 175°F or until small bubbles form around the edges). Stir occasionally to prevent burning.
Step 2
While the cream mixture is heating, whisk the egg yolks and the remaining granulated sugar in a medium bowl until the mixture is smooth and pale yellow, about 2–3 minutes.
Step 3
Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs. Gradually add the tempered egg mixture back into the saucepan, stirring constantly.
Step 4
Cook the custard over medium heat, stirring constantly with a wooden spoon or spatula, until it thickens and coats the back of the spoon (approximately 170–175°F). Do not let the mixture boil to avoid scrambling the eggs.
Step 5
Remove the saucepan from the heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
Step 6
Allow the custard to cool slightly at room temperature, then cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until completely chilled.
Step 7
Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. During the last 2–3 minutes of churning, gradually add the semi-sweet chocolate chips.
Step 8
Transfer the churned ice cream into an airtight container and freeze for an additional 2–4 hours to firm up before serving.
Step 9
Scoop, serve, and enjoy your homemade chocolate chip ice cream!
Nutrition Facts
| Serving size | (1077.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3159.3 |
| Total Fat 219.9g | 0% |
| Saturated Fat 128.2g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1247.3mg | 0% |
| Sodium 283.9mg | 0% |
| Total Carbohydrate 249.8g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 231.2g | |
| Protein 27.3g | 0% |
| Vitamin D 180.6IU | 0% |
| Calcium 392.9mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 458mg | 0% |
Source of Calories