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Chocolate Chip Ice Cream

Source of Recipe


From "The Chocolate Book" by Sara Perry






List of Ingredients



• 2 cups whole milk
  
• 2 cups heavy (whipping) cream
  
• 1 cup granulated sugar, divided
  
• Pinch of salt
  
• 10 large egg yolks
  
• 1 Tbsp vanilla
  
• 3 ounces bittersweet chocolate
  






Instructions



1. In a 2-quart saucepan, combine the milk, cream, 1/2 cup granulated sugar, and pinch of salt over low heat. Stir with a wooden spoon until the sugar has dissolved and the mixture is steaming. (Do not allow it to boil.)
   
   
2. Meanwhile, beat the egg yolks and the remaining 1/2 cup granulated sugar until creamy and a pale lemony color. Slowly add the milk and cream mixture to the egg mixture until blended, return to the 2-quart saucepan, and place over low heat. Cook, stirring constantly with a wooden spoon, until the custard thickens and covers the back of the spoon. (Do not allow it to come near a boil.) Strain the custard through a fine sieve into a glass or plastic container. Stir in the vanilla. Cover with plastic wrap and refrigerate overnight.
   
   
3. In the top of a double boiler, or in a bowl in the microwave, melt the chocolate. When the chocolate has melted and is still warm, pour a portion at a time into the custard and whisk briskly to form "chips." Place the mixture in your ice cream maker and follow manufacturer's instructions.
   
   Makes 1½ quarts.