Originally posted October 06, 2012

chocolate chocolate chip ice cream

chocolate chocolate chip ice cream by joanie

I have found that milk chocolate is good for chips because of how smooth and easily it melts. Cold bittersweet chocolate that has been in the freeze seems to lose its flavor. For flavoring the ice cream itself, I've been using a mix of bittersweet and milk.

Ingredients

  • 2 eggs
  • 1/2 cup sugar
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 8 oz your favorite chocolate
  • 4 oz milk chocolate
  • pinch kosher salt
1 quart

Directions

Whisk the eggs and sugar until they turn light in color. Then whisk in the cream and milk.

Transfer to a pot and heat over low heat. Roughly chop your favorite chocolate and add it to the pot. Add salt. Stir often. The goal is to heat the liquid enough to melt the chocolate but not enough to cook the milk and eggs (about 20 minutes).

Once the chocolate is completely incorporated, pour the mixture into a freezer-safe container. Let cool, then chill for 3 hours in the refrigerator or 30 minutes in the freezer.

Transfer the mixture to an ice cream maker and churn according to your machine.

Meanwhile, finely chop the milk chocolate and add in right before the mixture is done churning.

Transfer to freezer-safe containers and freeze for at least 4 hours before serving.

6 hours

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