Chocolate Chip Ice Cream

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Chocolate Chip Ice Cream is the ice cream recipe I make the most. It is my granddaughters favorite ice cream. I make it just like my vanilla ice cream except I add milk chocolate chips. My grandson prefers vanilla ice cream over the chocolate chip ice cream so what I do is make vanilla ice cream for him and let my granddaughter add the chocolate chips just to her bowl…..win-win situation! I buy a big bag of mini milk chocolate chips from Amish Country. They are so much cheaper from Amish Country and they are delicious.

I make this recipe in my Cuisinart Ice Cream Maker which I love. However, you do not need an ice cream maker to make ice cream. It is creamier in the ice cream maker than when you mix it by hand but it will taste the same. Just follow your ice cream maker instructions.

To make it by hand: Once you mix all of the ice cream ingredients together, see recipe card below, let it cool in the pan on a tray of ice. Once cool place it in the refrigerator, covered, for about 4-6 hours. Stir it and pour it into a covered freezer container. Place it in the freezer. Stir every 30 minutes. The outside edges will start to freeze first. You want to mix the frozen edges back into the liquid. Continue until all of the liquid has frozen. Stir as well as you can to make it creamy. Once it is set to a soft serve type of ice cream, you can stop stirring. Freeze another 4-6 hours and serve with your favorite topping.

 

Chocolate Chip Ice Cream

http://www.InDianesKitchen.com

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Ingredients

  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1/4 tsp kosher salt
  • 1 cup half-n-half
  • 1 – 14oz can sweetened condensed milk
  • 2 Tbl vanilla
  • 1 cup (or more) mini milk chocolate chocolate chips

Directions

  1. Place cream, sugar and salt into a saucepan with a heavy bottom.
  2. Heat on medium heat stirring constantly until the sugar and salt dissolve, do not boil.
  3. Remove from heat and stir in the half-n-half, milk & vanilla until combined.
  4. Place the pan on a tray of ice until cool. (I put mine into the sink with ice)
  5. Refrigerate, covered, at least 4 hours. (If not using an ice cream maker, proceed to step 9.)
  6. Pour cold liquid into the ice cream maker and process according to the ice cream maker directions. When finished, add chocolate chips stirring in by hand.
  7. Pour ice cream into a covered freezer container and freeze for at least 4 hours.
  8. Top with your favorite topping or eat as is and enjoy!
  9. To make it by hand: Once you mix all of the ice cream ingredients together, let it cool in the pan on a tray of ice. Once cool place it in the refrigerator, covered, for about 4-6 hours.
  10. Stir it and pour it into a covered freezer container. Place it into the freezer. Stir every 30 minutes. The outside edges will start to freeze first. You want to mix the frozen edges back into the liquid. Continue until all of the liquid has frozen. Stir as well as you can to make it creamy. Once it is set to a soft serve type of ice cream, you can stop stirring.
  11. Freeze another 4-6 hours and serve with your favorite topping.

http://www.InDianesKitchen.com

 

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Categories: Ice Cream

29 Comments »

  1. My family has made ice-cream before. It was very delicious – I liked it better than the store-bought, though the store-bought was pretty good and I still like it.

    Like

  2. I tried this in my cruisineart ice cream maker. It’s the best ice cream I’ve made so far.so simple, and absolutely fantastic. I liked it much better than the custard style ice creams made with egg yolks, and it had a much creamier, yet firmer texture. Thank you Diane.

    Liked by 1 person

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