Homemade Chocolate Chip Ice Cream
This chocolate chip ice cream recipe is easy to follow and will give you rich, creamy ice cream that everyone will love. It’s ice cream, made the right way. Yes, you’ll need eggs. Yes, you’ll cook a custard. Yes, you have to churn. It’s all worth it, friends, for a creamy texture.
Make sure to have your ice cream maker ready to go before you begin. Most of them require 24 hours of chilling!
Table of Contents
Ingredients and Tools You’ll Need
For the best texture and flavor, use whole milk and cream. And if you want more chocolate chips, throw them in!
A Newsletter you’ll love
Daily recipes from the farmhouse, Sunday meal plans, seasonal ideas, straight from my kitchen to your inbox.
I promise to keep your email address safe. Unsubscribe at any time
Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that when you click on certain links on this site and make a purchase, I may earn a small commission at no additional cost to you. I only recommend products I genuinely believe in and would use in my own kitchen. As an Amazon Associate, I earn from qualifying purchases.
This recipe makes about 1 quart. If you’d like to double or triple it you can make adjustments in the recipe card at the bottom of this post, but you’ll need to know your ice cream maker’s capacity.
Equipment
- ice cream maker
- saucepan
- strainer
Ingredients
- 1½ cups whole milk (can substitute coconut milk)
- 1½ cups heavy cream (can substitute coconut cream)
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 4 egg yolks
- pinch salt
- 1½ cups chocolate chips
How to Make Chocolate Chip Ice Cream
Make sure to check your ice cream machine’s instructions before beginning: many have a freezer insert that needs to be frozen at least 24 hours before churning.
Step One: Heat the milk and cream
Heat the milk and cream in a saucepan over medium heat. Add 1/2 cup of sugar. Stir until the milk and cream are warm and steaming, or about 170 degrees.
Step Two: Beat Eggs And Sugar
Meanwhile, beat the egg yolks and the remaining 1/4 cup of sugar until they are light yellow in color and well combined. The mixture will noticeably change color when mixed enough. (A hand mixer on low will work well.)
Step Three: Temper eggs and heat custard
Temper the eggs by stirring a small amount of the warm milk mixture to them a little at a time. Then add the eggs back into the saucepan with the rest of the milk and cream.
Put the custard mixture ingredients in a saucepan and turn on the heat to medium. Stir it consistently until it reaches 185 degrees Fahrenheit. The custard is done when it is thick enough to coat the back of a spoon. Do not let it boil. Add salt and vanilla extract after taking it off the heat.
Step Four: Strain
To strain the custard, hold cheesecloth or a strainer over a bowl. Place the custard in the refrigerator. Chill for 4-24 hours, until very cold.
Step Five: Churn and freeze
Put the cold custard in your ice cream maker and spin it according to the manufacturer’s instructions until it becomes smooth and creamy. When it is like soft-serve ice cream, add chocolate chips and let the ice cream machine stir them in.
Transfer ice cream into a loaf pan, cover with plastic wrap, and freeze until firm. It will keep well, covered in the freezer for a week.
Storage Instructions
Homemade ice cream should be stored in an airtight container or in a loaf pan with a piece of plastic wrap pressed against it. It will keep up to a week just fine before it starts to lose quality and form ice crystals.
More Ice Cream Recipes YOU’ll Love
Get the most out of your ice cream maker!
- Old-fashioned vanilla ice cream is made almost the same way, and it is a great base for everything else.
- Creamy strawberry ice cream can be made with fresh or frozen berries!
- Caramel pecan ice cream will remind you of ice cream shops on vacation.
- What’s better than ice cream? Cookies in it, of course! Try this cookies and cream ice cream recipe. I know you’ll love it.
Printable Recipe
Chocolate Chip Ice Cream
Equipment
- saucepan
- strainer
Ingredients
- 1½ cups whole milk (can substitute coconut milk)
- 1½ cups heavy cream (can substitute coconut cream)
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 4 egg yolks
- pinch salt
- 1½ cups chocolate chips
Save This Recipe
I’ll send you a link so you can find it later.
You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️
Instructions
- Heat milk and cream. Heat the milk, cream, and ½ cup of sugar in a saucepan over medium heat until warm and steaming, or about 170 degrees.
- Beat eggs and sugar. Meanwhile, beat the egg yolks and the remaining ¼ cup of sugar until light yellow in color and well combined. They will noticeably change color when mixed enough. (A hand mixer on low will work well.)
- Temper eggs. Add half of the warm milk mixture, a half cup at a time, to the eggs and stir. Then add the egg mixture back into the saucepan with the rest of the milk and cream.
- Heat custard. Heat the combined mixture over medium heat, stirring constantly, until it reaches 185℉. The custard is ready when it has thickened enough to coat the back of a spoon. Do not boil. Once off the heat, add a pinch of salt, and the vanilla extract, if using.
- Strain and chill. Hold cheesecloth or a strainer over a bowl to strain the custard. Immediately place the custard into the refrigerator to chill. Chill for 4-24 hours, until very cold.
- Churn and add chocolate chips. Put the cold custard in your ice cream maker and spin it according to the manufacturer's instructions until it becomes smooth and creamy. When it has reached the consistency of soft-serve ice cream, add chocolate chips and let the machine stir them in. Place the mixture into a loaf pan, cover with plastic wrap, and freeze until firm. It will keep well, covered in the freezer for a week.
Notes
Nutrition
Love,
