The Best Ever Chocolate Chip Ice Cream

CC Ice CreamStrudelAllBluelarger It takes an ice cream this tasty to bring me back to my blog.

 

 

I threw this recipe together a week or so back in an “I need dessert” moment that coincided with a “I refuse to leave my house” feeling and a “I just so happen to have heavy cream in my fridge” realization.

 

While this is admittedly not quite as easy as buying ice cream, it comes pretty darn close. It’s also about a billion times better than anything you can get at the store. It’s one of the creamiest ice cream recipes I’ve come across, and it stays nice and soft even after it’s been fully frozen.

 

 

 

The original recipe is for “Vanilla Ice Cream, Philadelphia Style” but I threw in a handful of chopped up chocolate chips since I was concerned about not having chocolate in my dessert.

 

Chocolate Chip Ice Cream

recipe adapted slightly from David Lebovitz, The Perfect Scoop

 

2 cups heavy cream

1 cup 1% milk

3/4 cup sugar

pinch of salt

1 vanilla bean, split in half lenghwise

3/4 teaspoon vanilla extract

handful of chocolate chips, chopped

 

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

 

Remove from the heat and add the remaining 1 cup cream along with the 1 cup of 1% milk and the vanilla extract.

 

Chill the mixture thoroughly, either in the refrigerator, or using the fantastic method of Jeni Britton Bauer of Jeni’s Splendid Ice Cream (which is: fill a large bowl with ice, and fill with water; pour the ice cream mixture into a ziplock freezer bag and seal; dunk the ice cream mixture into the ice bath and let sit for about 30 minutes, until fully cooled; snip a corner of the bag to pour into the ice cream maker). When ready to churn, remove the vanilla bean and freeze the mixture in your ice cream maker according to the manufacture’s instructions.

 

 

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