It’s ice cream, made the right way!
Why you'll love it?
The perfect blend of flavors!
Easier than you think!
BEAT THE EGGS AND SUGAR, AND 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.
TEMPER EGGS AND HEAT CUSTARD
Temper the eggs by adding a small amount of the warm milk mixture. Then add the eggs back into the saucepan with the rest of the milk and cream.
To strain the custard, hold cheesecloth or a strainer over a bowl. Pour the custard into the refrigerator to chill. Chill for 4-24 hours, until very cold.
CHURN AND FREEZE
Freeze the ice cream according to the manufacturer’s instructions. When it is like soft-serve ice cream, add chocolate chips and let the ice cream machine stir them in.
SERVE & ENJOY!
Use quality ingredients and pick the right dairy. Use whole milk for the richest flavor. Heavy cream is key for a smooth texture
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