Chocolate Ice Cream
Course
Dessert
Cuisine
Dessert
Ingredients
1 1/2
cups
heavy cream
1 1/2
cups
whole milk
2/3
cup
sugar
1/4
tsp
kosher salt
6
large egg yolks
3/4
cup
dark chocolate chips
Instructions
In a heavy-bottomed sauce pot bring the milk, cream, sugar and salt to a simmer.
Remove from heat.
In a separate bowl, whisk the egg yolks until frothy.
While whisking constantly, slowly stream in about ⅓ of the hot cream mixture into the yolks.
Pour the yolk mixture back into the pot and return to low heat.
Stir the mixture with a rubber spatula, being sure to scrape the bottom of the pan.
Cook the custard until it becomes thick enough to coat the back of a spoon (175˚F on an instant read thermometer).
Pour the hot mixture over the chocolate chips and stir until the chocolate is melted and fully incorporated.
Strain the mixture through a fine mesh sieve and allow to cool to room temperature.
Cover and chill for at least 4 hours (overnight is ideal).
Churn according to your ice cream machine manufacturers’ instructions.
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