- 2 cups heavy cream
- 1 cup half and half
- 1 1/4 cups sugar
- 1 teaspoon vanilla bean paste
- 6 egg yolks
- 3/4 cup cream
- 1 cup semi sweet chocolate chips
- 1/4 cup sugar
- 1 teaspoon vanilla
- In a saucepan over medium low heat, whisk together the heavy cream, half and half, sugar, and vanilla bean paste. Stir occasionally, heating the mixture until bubbles form around the edges. Remove from heat.
- While cream is heating up, whisk 6 egg yolks together until frothy and slightly pale yellow (I like to use my hand mixer to do this, it makes it way faster). Set aside.
- Remove the cream mixture from heat and take about 1/4 to 1/3 cup of the hot cream mixture and vigorously whisk into the eggs. Place the pan of cream back on the stovetop over medium low heat, and whisk the egg mixture back into the remaining cream. Heat, stirring constantly, until thickened (it only takes a couple minutes). You should be able to dip the back of a spoon into the mixture and drag your finger through the cream on the back of the spoon and it should leave a trail.
- Remove from heat and place a piece of saran wrap right up against the custard mixture and chill in the refrigerator (for several hours or overnight).
For chocolate mixture:
- In a small saucepan heat heat cream, chocolate chips, sugar and vanilla over medium-low heat. Stir until chocolate chips have melted and mixture is smooth (I like to use a whisk). Remove from heat and let mixture cool completely.
- Once both mixtures have chilled, stir together in a large bowl and pour into ice cream freezer.
- Freeze according to your ice cream maker’s instructions. Transfer to a freezer-safe container. Press a piece of plastic wrap right up against the custard and then cover tightly with a lid. Freeze for at least 2-3 hours before serving if you want it a little firmer.
- If you don’t have vanilla bean paste, you can just add 1 to 2 teaspoons of pure vanilla extract. I’ve bought my vanilla bean paste at TJ Maxx and Trader Joes.