Chocolate Chip Ice Cream
This homemade chocolate chip ice cream recipe yields a treat similar to stracciatella gelato.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Combine heavy cream, milk, sugar, golden syrup, and vanilla bean seeds (if using) in a saucepan; heat to boiling.
-
Whisk egg yolks with salt, then gradually temper with 1 cup of the hot cream mixture while whisking.
-
Return the tempered egg mixture to the saucepan. Cook over low heat, stirring, until 170-180°F or until it coats a spoon. Add vanilla extract or paste if not using a bean.
-
Transfer the custard to a bowl, cool, cover, and refrigerate for at least 3 hours until fully chilled.
-
Place a 1-quart container in the freezer.
-
Chop and melt chocolate with vegetable oil over simmering water; cool slightly.
-
Transfer the melted chocolate to a small, sealed food storage bag.
-
Pour the chilled custard into an ice cream machine and churn.
-
When the ice cream is soft-frozen (around 20°F), snip a corner from the chocolate bag and gradually drizzle the chocolate into the churning ice cream to form chips.
-
Transfer the finished ice cream to the pre-chilled container, cover, and freeze until solid.