…aaaaand, we have an ice cream churn. This is probably a bad development overall, since it takes less than an hour to make a batch of ice cream and the result is better than what we can find in the store (and gluten free). I’ll be honest here: I like Ice Cream waaaay too much, especially on a hot day but even in winter. Since we will be experimenting with recipes, I’ll be logging them here. Feel free to use, adapt, and comment.
Chocolate Chip Ice Cream
4 cups heavy whipping cream
2 cups 2% milk
1 cup sugar
1 tbsp vanilla
1 cup mini bittersweet chocolate chips
Instructions:
Mix the first four ingredients in the ice cream maker, set up (with salted ice around the outside) and let it run. Add the chocolate chips when mostly frozen.
Results:
This came out frozen after about 45 minutes. As usual for homemade ice cream, the final product was not hard frozen, but I added chocolate chips, stirred them in, and put the whole thing in the freezer for an hour.
Possible changes for next time:
- More vanilla
- Shaved/grated chocolate instead of chips
- Dark chocolate instead of semi-sweet