This is an old fashioned vanilla ice cream with chocolate chips that my husband loves! This creamy custard base homemade vanilla ice cream recipe tastes creamy and delicious.
- 5 egg yolks
- 1/2 cup sugar free sweetener
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/2 tsp salt
- 1 cup whole milk
- 3 cups heavy cream
- 60 g Chocolate 85% or 90%
- 2 tsp Coconut Oil
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Add egg yolks, sugar, vanilla and salt into a small bowl and whisk until a light yellow color and well combined.
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In another medium pan, heat milk and cream over medium-low heat until it just begins to simmer. Turn off the heat.
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Add a little of the hot milk/cream mixture to the egg yolk mixture and whisk till combined. Add this to the rest of the milk/cream mixture and whisk thoroughly. Return to low heat until it reaches 70° C or 165° F, but do not allow it to come to a boil.
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As soon as it reaches the correct temperature, remove it from the heat.
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Pour custard base into an airtight container and store in the refrigerator until it chills to 65º F, or overnight.
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The longer the custard base chills, the creamier your ice cream will be.
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Pour the custard into your ice cream maker and process according to your ice cream maker's instructions.
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Melt the chocolate in a small jug in the microwave on 50% power for 2 minutes, then add 2 tsp coconut oil and return to the microwave for another 30 seconds. Mix together.
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When the ice cream is nearly finished in the ice cream maker, add the chocolate mixture in a slow stream. The ice cream maker will break up the chocolate and mix through the ice cream. Pour into container and freeze.
This recipe makes just over 2 litres. You can reduce the cream and milk by 1/2 cup each to fit into a 2 litre container.
Heat for 20 - 30 seconds in a microwave to soften or leave on the bench for 5 - 10 minutes before serving. Yum!
Calories: 200kcal Fat: 20g Carbs: 3.1g Fibre: 0.4g Protein: 2.8g