Chocolate Chip Ice Cream
This homemade chocolate chip ice cream recipe offers a creamy, rich, and indulgent treat with a delightful burst of chocolate in every bite. Using high-quality ingredients and a simple process, you can enjoy a delicious dessert that rivals any store-bought version. Customize it to your taste by experimenting with different chocolate varieties or adding extra mix-ins!
Equipment
- Ice Cream Maker: 1 (recommended for best results)
- Medium Saucepan: 1 (for heating cream and milk, if using a custard base)
- Mixing Bowls: 2-3 (for mixing ingredients and tempering eggs)
- Whisk: 1 (for whisking eggs and sugar)
- Spatula: 1 (for folding in chocolate chips and smoothing ice cream)
- Shallow Airtight Container: 1 (for storing ice cream)
- Ice Cream Scoop: 1 (for serving)
Ingredients
- 2 cups 480 ml Heavy Cream
- 1 cup 240 ml Whole Milk
- 3/4 cup 150 g Granulated Sugar
- 1 tbsp 15 ml Vanilla Extract
- 1/2 cup 80 g Semi-sweet Chocolate Chips (or your preferred type of chocolate)
- 4 large Egg Yolks optional, for custard base
Instructions
Prepare the Base (Custard or Non-Custard)
- For a custard base: In a medium saucepan, combine the heavy cream and milk. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling. In a separate bowl, whisk the egg yolks and sugar until light and thickened. Slowly add a bit of the warm cream mixture to the egg yolks to temper, then pour the egg mixture into the saucepan. Stir constantly over low heat until the mixture thickens and coats the back of a spoon. Strain the mixture to remove any curdled eggs and cool it completely. Stir in vanilla extract.
- For a non-custard base: Simply whisk together the cream, milk, sugar, and vanilla extract until the sugar is fully dissolved. No cooking required!
Chill the Base
- Refrigerate the base for at least 2 hours, or preferably overnight. A well-chilled base results in a smoother, creamier ice cream.
Churn the Ice Cream
- Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-30 minutes, until it reaches soft-serve consistency).
Add Chocolate Chips
- Once the ice cream is churned, turn off the ice cream maker. Gently fold in the chocolate chips with a spatula, making sure they’re evenly distributed throughout the ice cream.
Freeze to Firm Up
- Transfer the ice cream to a shallow, airtight container and smooth the top. Freeze for at least 4 hours or until firm enough to scoop.
Serve and Enjoy
- Once the ice cream is frozen, scoop it into bowls or cones. Enjoy immediately, or store leftovers in the freezer for later.
Notes
- Make It Dairy-Free: For a dairy-free version, substitute coconut cream or almond milk for the heavy cream and whole milk. You’ll still get a creamy texture, but the flavor will be different.
- Chill Your Base: Make sure the ice cream base is well chilled before churning. This ensures that your ice cream will freeze quickly and achieve the perfect texture.
- Storage: Keep your ice cream in an airtight container in the freezer. It will stay fresh for up to 2-3 weeks, though it's best enjoyed within the first week.
- Customization: Experiment with different types of chocolate—dark, milk, or even white chocolate. You can also add other mix-ins like nuts, cookie chunks, or caramel swirls.
- Serving Tip: If the ice cream is too hard after freezing, let it sit at room temperature for 5-10 minutes before scooping.