Low Carb Chocolate Chip Ice Cream

• Add egg yolks, sugar, vanilla and salt into a small bowl and whisk until a light yellow color and well combined.
• In another medium pan, heat milk and cream over medium-low heat until it just begins to simmer. Turn off the heat.
• 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.
•  As soon as it reaches the correct temperature, remove it from the heat.
• Pour custard base into an airtight container and store in the refrigerator until it chills to 65º F, or overnight.
•  The longer the custard base chills, the creamier your ice cream will be.
• Pour the custard into your ice cream maker and process according to your ice cream maker's instructions.  

Chocolate Chip Mixture

• 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.
• 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.