Chocolate Chip Ice Cream
Makes about 2 quarts. Substitute 4 teaspoons vanilla extract for the vanilla beans by adding the vanilla extract after the mixture cools, before putting it in the refrigerator.
- 2 vanilla beans
- 3.5 cups heavy cream
- 2.5 cups whole milk
- 0.66 cups sugar
- 0.66 cups light corn syrup
- 0.5 teaspoons salt
- 12 large egg yolks
- 0.33 cups semisweet chocolate
- 1 teaspoon vegetable oil
Cut vanilla beans in half lengthwise. Scrape out seeds. Combine vanilla beans, seeds, cream, milk, sugar, corn syrup, and salt in double boiler. Heat, stirring occassionally, until mixture is steaming steadily, about 10 minutes, 175 F. While cream mixture heats, whisk egg yolks in a bowl. Slowly whisk in 2 cups heated cream mixture into egg yolk. Return mixture to double boiler and cook, stirring constantly, until mixture thickens, about 7 minutes, 180 F. Remove from heat. Continue stirring constantly for 5 more minutes. Let cool until no longer steaming, about 10 more minutes. Remove the vanilla beans and throw them away. Cover the mixture with plastic wrap. Refrigerate overnight.
Turn on ice cream maker and wait until its cold. Take mixture out of refrigerator and stir to get an even texture. Pour half of the mixture into the ice cream maker, returning the rest to the refrigerator.
While ice cream is churning, add chocolate and oil to a tiny pot. Melt chocolate over very low heat, stirring occassionally. Remove the chocolate from the heat once it’s fully melted.
Once the churning ice cream mixture resembles thick soft-serve ice cream, 15-25 minutes, slowly dribble half the chocolate over it while it continues to churn. Let churn for 5 more minutes, then tranfer to an ice cream container. Freeze overnight and then serve.
Clean the ice cream maker then repeat the churning steps with the remaining mixture from the refrigerator.
Adapted from the VANILLA ICE CREAM recipe in Cook’s Illustrated Cookbook.