Vanilla Bean Chocolate Chip Ice Cream

Vanilla Bean Chocolate Chip Ice Cream

  • 2 cups heavy whipping cream, divided
  • 2 cups whole milk
  • 3/4 cup granulated sugar
  • 5 egg yolks
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon vodka
  • 1/2 cup bittersweet chocolate chunks, finely chopped

 

In a saucepan, whisk together 1 cup cream with the milk, sugar and egg yolks.  Over medium heat, whisking constantly, cook until the custard thickens enough to coat the back of a spoon.  Remove from the heat and whisk in the vanilla and vodka.  Pour the custard through a fine mesh strainer to remove any bits of cooked egg, and cover the custard with plastic wrap, resting right against the surface.  Refrigerate overnight, or until thoroughly chilled.

Beat the remaining cup of cream until soft peaks form.  Fold into the chilled custard.  Churn the custard according to the manufacturer's instructions of your ice cream maker, then stir in the chopped chocolate.  Transfer to a container and freeze until firm, about 4-6 hours.

 

Yields about 2 quarts.
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