Description
This vanilla ice cream chocolate recipe blends a rich custard base with real vanilla and perfectly folded-in chocolate chunks. Creamy, classic, and totally craveable, it’s a homemade treat that’s better than store-bought.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 2 teaspoons pure vanilla extract or 1 tsp vanilla bean paste
- ¾ cup chocolate chunks or mini chocolate chips (dark or milk)
- Pinch of salt
- Optional: 1 tbsp light corn syrup for extra smoothness
Instructions
- In a saucepan, heat cream, milk, and sugar over medium heat until sugar dissolves. Do not boil.
- In a separate bowl, whisk egg yolks until pale.
- Slowly temper yolks by whisking in a bit of hot cream. Then return everything to the pot.
- Cook on low, stirring constantly until mixture thickens and coats a spoon.
- Remove from heat. Stir in vanilla and salt. Cool slightly, then refrigerate 4+ hours or overnight.
- Churn chilled base in an ice cream maker until soft-serve consistency forms.
- In the last 2–3 minutes of churning, add chocolate chunks or chips.
- Transfer to a freezer-safe container, press plastic wrap on top, and freeze until firm (4+ hours).
Notes
Use high-quality vanilla extract or paste for full flavor.
Add chocolate chunks only during the last 2–3 minutes of churning to prevent sinking or clumping.
Optional corn syrup helps reduce iciness and enhances creaminess.
Best enjoyed within 7–10 days for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 290
- Sugar: 19g
- Sodium: 55mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 140mg