Sweets | Chocolate Chip Ice Cream

Posted on July 17, 2011

This was awesome! I wanted to make a non-custard, slightly light, chocolate chip ice cream and this was perfect. It was so good that we finished up in a couple of days. The recipe says that you can use either 3 cups of cream, or 2 cups of cream and 1 cup of milk. I used 2 cups cream, 1 cup milk.

Yield: 1 quart

Ingredients

3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk

3/4 cup sugar

pinch of salt

1 vanilla bean, split in half lengthwise or 1 tablespoon vanilla bean paste

3/4 teaspoon vanilla extract

1/4 cup mini semi-sweet chocolate chips

 

Method

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. (Or add the 1 tablespoon of vanilla paste.) Warm over medium heat, stirring until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream (or the remaining 1 cup cream and 1 cup milk) and the vanilla extract.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions. About 30 minutes. The last 1 minute, add in mini chocolate chips.

Note: I use Nielsen-Massey Madagascar Bourbon Pure Vanilla and Madagascar Bourbon Pure Vanilla Bean Paste.

 

(Adapted from "Vanilla Ice Cream, Philadelphia-Style" recipe, The Perfect Scoop.)