Chocolate Chip Ice Cream is a mixture of chocolate chips or chopped chocolates with cream and egg yolks. Instead of egg yolks (eggless version) you can go with 2/3 cup of vanilla custard powder mixed in milk and rest of the process remains same as mentioned here. Also I am not sharing video tutorial or stepwise pictures for this recipe. But you can refer recent Mango Custard Icecream for the video tutorial to know in detail about custard making process and machine churning. Also the same can be done in hand mixer, so I have similar hand blender version
of cookie ice cream post do check for stepwise pictures HERE
Ingredients for Chocolate Chip Ice Cream Recipe
Chocolate Chips or chopped chocolate bits – 1 Cup
Egg Yolks – 6 Numbers
Regular Sugar – 1 Cup
Heavy Cream – 2.5 Cups (Whipping cream and heavy cream varies in fat percentage)
Vanilla Extract – 3 tsp
Regular Milk – 1.25 Cups (reduced to 1 Cup evaporated milk)
Salt – 1/8th tsp
How to make Chocolate Chip Ice Cream Recipe
- Whisk sugar and egg yolks in a heat proof bowl, keep aside.
- Heat milk in a sauce pan and once foams let it simmer and evaporates to one cup.
- Add this hot milk to the egg yolk mixture and keep stirring.
- Bring this mixture to heat and cook until it turns custard texture.
- Strain it and let the custard comes to room temperature.
- Once done do add the heavy cream, vanilla essence, salt and stir it well.
- Let this mixture chills in refrigerator for 2 hours at least.
- Now assemble the freeze bowl, dasher and drive as per instructions for kitchen aid ice cream maker.
- Now pour the mixture in to freeze bowl.
- In stir mode continue for 15 to 20 minutes or until desired consistency attained.
- During last 1 or 2 minutes of freezing time do add the chocolate chips and store in an air tight container.
- Store in freezer for 8 hours at least before serving.
- Serve the ice cream with any flavored syrup 🙂
Steps For hand mixture
- Once done with custard do refrigerate till use.
- Whip the cream to soft peaks, now gradually add custard mixture, vanilla essence and salt to it.
- Keep whipping till soft peaks attained.
- Store in freezer for 8 hours at least before serving.
Print Version
- Chocolate Chips or chopped chocolate bits - 1 Cup
- Egg Yolks - 6 Numbers
- Regular Sugar - 1 Cup
- Heavy Cream - 2.5 Cups Whipping cream and heavy cream varies in fat percentage
- Vanilla Extract - 3 tsp
- Regular Milk - 1.25 Cups reduced to 1 Cup evaporated milk
- Salt - 1/8th tsp
-
Whisk sugar and egg yolks in a heat proof bowl, keep aside.
-
Heat milk in a sauce pan and once foams let it simmer and evaporates to one cup.
-
Add this hot milk to the egg yolk mixture and keep stirring.
-
Bring this mixture to heat and cook until it turns custard texture.
-
Strain it and let the custard comes to room temperature.
-
Once done do add the heavy cream, vanilla essence, salt and stir it well.
-
Let this mixture chills in refrigerator for 2 hours at least.
-
Now assemble the freeze bowl, dasher and drive as per instructions for kitchen aid ice cream maker.
-
Now pour the mixture in to freeze bowl.
-
In stir mode continue for 15 to 20 minutes or until desired consistency attained.
-
During last 1 or 2 minutes of freezing time do add the chocolate chips and store in an air tight container.
-
Store in freezer for 8 hours at least before serving.
-
Serve the ice cream with any flavored syrup 🙂
-
Once done with custard do refrigerate till use.
-
Whip the cream to soft peaks, now gradually add custard mixture, vanilla essence and salt to it.
-
Keep whipping till soft peaks attained.
-
Store in freezer for 8 hours at least before serving.
Variations
- If you skip chocolate chips then its the plain vanilla flavored ice cream.
- You can add little mint flavor to this for Mint Chocolate Chip Ice cream.
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