I went back to the basics with this weeks Ice Cream Sunday recipe. Rich vanilla ice cream mixed with homemade chocolate chips!
That’s right, I made my own chocolate chips- and they Are Great (you are supposed to say that in a Tony the Tiger voice- though I guess I should have typed it GRRREAT) Ok, long week, lack of sleep- sorry))!
Anyways, getting back to the homemade chocolate chips. They are so easy to make. Melt some good quality chocolate, add a little bit of oil. Spread it out, freeze it, break it, put it in ice cream! Adding the oil lowers the melting point of the chocolate, so when you eat the ice cream, the chips melt quickly on your tongue!
Vanilla Chocolate Chip Ice Cream
Chocolate Chip recipe from Sweet Cream & Sugar Cones
2 cups half and half
2 cups heavy cream
7 egg yolks
1 1/4 cups vanilla sugar (regular sugar works fine)
1 /2 tablespoon vanilla bean paste
4 oz. bar of 60% dark chocolate (I used Ghirardelli)
2 teaspoons vegetable oil
To make the ice cream base:
In a medium-sized saucepan, whisk together the heavy cream and half and half. Bring to a simmer over medium heat, stirring continuously.
In a large mixing bowl, whisk together the egg yolks and sugar, until the mixture is well combined and smooth.
Once the cream mixture comes to a simmer, pour 1/3 of it into the egg yolk mixture and whisk quickly to combine. Repeat this step 2 more times, until all the cream has been incorporated into the egg yolk mixture. Pour this combined mixture back into the saucepan. Over medium-low heat, stirring slowly and continuously, let the mixture come up to 175 degrees (using a candy thermometer). Once the ice cream base has come up to temperature, remove from the heat and strain through a sieve into a heat-safe bowl. Let cool to room temperature and stir in the vanilla bean paste. Cover the bowl and refrigerate for at least 4 hours.
To make the chocolate chips:
Melt the chocolate according to your favorite method (I like the microwave). Once the chocolate is melted, add in the oil and stir well. Spread this mixture thinly and evenly over a cookie sheet that has been lined with silpat or parchment paper. Freeze until hardened (about 20 minutes). Remove from freezer and working quickly, peel up the chocolate and break into small pieces. Return the chips to the freezer until you are ready to add them to the ice cream.
After 4 hours, process the ice cream according to your ice cream machine manufacturers instructions. Once the ice cream is ready, scoop (or pour- the ice cream should be a thick milkshake consistency) into a freezer-safe container, stirring in the chocolate chips. Cover and freeze for 4 hours. Serve and enjoy!
Made with love, not calories!