Chocolate Chip Ice Cream Recipe
Chocolate Chip Ice Cream is a classic, indulgent dessert that combines creamy ice cream with crunchy chocolate chips. Made with simple ingredients like heavy cream, whole milk, sugar, and eggs (for a custard base), this ice cream can be easily customized with different chocolate varieties or additional mix-ins like nuts and swirls. Whether you use an ice cream maker or follow a no-churn method, this homemade treat delivers a rich, smooth texture and a satisfying balance of sweetness and crunch. Perfect for any occasion, it's a timeless dessert that everyone will love.
Equipment
- Saucepan For heating the cream, milk, and preparing the custard base.
- Whisk To whisk the egg yolks and sugar, and to mix the ingredients.
- Mixing Bowls: For combining the egg mixture, cream, and milk.
- Fine-Mesh Strainer or Sieve – To strain the custard and remove any cooked egg bits.
- Ice Cream Maker To churn the ice cream and achieve the desired consistency. Make sure the bowl is pre-frozen if required.
- Spatula: For scraping the custard into the bowl and mixing in chocolate chips.
- Measuring Cups and Spoons: To accurately measure ingredients like cream, milk, sugar, and vanilla extract.
- Container with Lid – For storing the ice cream while it freezes and hardens.
- Thermometer (Optional) – For checking the temperature of the custard if you're using the custard-based method.
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- ¾ cup Granulated sugar
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 ½ cups Chocolate chips
Optional for variations:
- ½ cup Chopped nuts (such as walnuts or pecans)
- Chocolate syrup or fudge swirl – for added flavor or texture (optional)
Instructions
- Prepare the Custard Base:In a medium saucepan, combine 2 cups of heavy cream and 1 cup of whole milk. Heat over medium heat until hot but not boiling. Stir occasionally.In a separate bowl, whisk 4 egg yolks and ¾ cup of sugar until smooth and pale. Gradually pour a small amount of the hot cream mixture into the egg mixture to temper the eggs, whisking constantly. Once tempered, slowly add the egg mixture back into the saucepan.
- Cook the Custard:Cook the custard over medium heat, stirring constantly, until it thickens and coats the back of a spoon or reaches 170°F (77°C). Remove from heat and strain the custard through a fine-mesh sieve to remove any egg bits.
- Chill the Custard:Let the custard cool to room temperature. Then, cover and refrigerate for at least 4 hours or overnight to chill completely.
- Churn the Ice Cream:Pour the chilled custard into your pre-frozen ice cream maker. Follow the manufacturer's instructions and churn until it reaches a soft-serve consistency, usually about 20-30 minutes.
- Add Chocolate Chips and Freeze:In the last few minutes of churning, add 1 to 1 ½ cups of chocolate chips. Once incorporated, transfer the ice cream to an airtight container and freeze for 2-4 hours, or until firm. Serve and enjoy!