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!

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!

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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.

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