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Chocolate Chip Ice Cream

This ice cream is made in several steps. First, prepare the chocolate. Second, make the ice cream. After the ice cream is frozen, fold in the chocolate.
Print Recipe
Servings: 4 cups
Ingredients Instructions Notes

Ingredients
  

Chocolate Chips
  • 4 oz Nestle Semi-Sweet Chocolate Chips (=113 g)
  • 4 Tbs Butter (=56 g)
Vanilla Flavor
  • 1 tsp King Arthur Vanilla Plus (Madagascar and Tahitian Vanilla mix) (- 4.3 g)
Ice Cream Base Mix
  • 1 cup Whole milk (=240 g)
  • 2 Whole pasteurized eggs (Large eggs)
  • 3/4 cup Sugar (=144 g)
  • Dash Salt
  • 2 cups Heavy whipping cream (=444 g, add later)

Instructions
 

Chocolate Chunks
  1. Combine the butter and the chocolate chips in a glass microwave safe bowl. Heat in microwave till melted (approximately 15-30 seconds), stir together until well blended and all lumps are gone.
  2. Pour onto silicone mat on cookie sheet and place in freezer until frozen very solid.
  3. Remove from silicone mat and place on cutting board. Cut into pea-sized chunks. This must be done quickly as the chocolate/butter mixture will soften and melt at room temperature. Immediately return chocolate chunks to freezer and reserve for later.
Vanilla Flavor
  1. Measure vanilla.
Ice Cream Base Mix
  1. Put base mix ingredients except whipping cream in blender. Add Vanilla Flavor. Blend on High for 1 minute.
  2. Add whipping cream. Blend on Medium setting for 30 seconds.
  3. Freeze in ice cream machine.
Combine
  1. After ice cream is frozen, put it in a bowl and gently fold in the chocolate chunks.

Notes

An alternative method rather than freezing the chocolate/butter mixture and cutting it into chunks is to leave it at room temperature until the ice cream is frozen. Reheat the chocolate/butter mixture in the microwave briefly if needed to make it pourable. Pour it into the ice cream machine during the last few seconds of churning to stir the chocolate into the ice cream.