If you only make one homemade ice cream recipe, this should be the one. Sure, there are a few steps involved, but it's easy. It's also a total home run. Unlike other flavors, that can be a bit divisive, this is one that will have a loyal following from all the ice cream lovers. The rich vanilla base, with the swirls of chipped chocolate, make for a dessert that you just can't stop eating. It also makes for the absolute best ice cream sandwiches. You should probably make a double batch.
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Things You'll Need
1 cup whole milk
½ teaspoon salt
¾ cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
4 large egg yolks
1 teaspoon real vanilla extract
5 ounces bittersweet chocolate chips
Step 1: Combine the Milk and Vanilla
Add the milk, salt, and sugar to a sauce pan. Cut the vanilla bean down the center, lengthwise, scrape out the center and add the pod and scrapings to the pot.
Step 2: Steep
Heat over medium high heat until it bubbles around the edges. Remove from heat and allow to infuse at room temperate for one hour.
Step 3: Combine the Yolks and Milk
Rewarm the milk over medium heat. Whisk the egg yolks in a large bowl and slowly whisk the cream into the yolks.
Step 4: Thicken
Return to heat, stirring constantly, until the custard has thickened, about 5 minutes.
Step 5: Strain and Store
Add the cold cream and vanilla to a storage container. Strain the custard into the cream, stir until well combined. Place in the fridge until chilled, about 3 hours and up to overnight.
Step 6: Churn
Churn in an ice cream maker according to the manufacturer's specifications.
Step 7: Melt the Chocolate
Melt the chocolate in the top of a double boiler over gently simmering water.
Step 8: Drizzle
Add a small layer of ice cream to a storage container. Drizzle with melted chocolate, and then stir to break up. Add a small amount more ice cream, drizzle and stir. Repeat until all the ice cream and chocolate has been used.
Step 9: Cover and Freeze
Cover and add to the freezer until the ice cream is solid, about 3 hours. This ice cream will keep for up to a week in the freezer.