Chocolate Chip Ice Cream

Feel free to substitute fat free half-and-half for the whole recipe for a light er ice cream.

• Ready In: 2 hrs 15 mins
• Serves: 24

Ingredients

• 1  quart half-and-half
• 1  quart  fat-free half-and-half
• 2  cups  unbleached cane sugar
• 2  vanilla beans, split and scraped
• 12  large  egg yolks
• 16  ounces chocolate chips

Directions

1. In a saucepan, over medium heat, combine the half-and-half, sugar, and vanilla bean with pulp. Bring to a simmer.
2. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth.
3. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.
4. Pour the mixture into a bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
5. Cool the mixture completely. Process the mixture according the ice cream machine's instructions. Half-way through the churn, slowly pour the chocolate chips inches If the freezer bowl is too small for the entire batch, then split the chips and custard up evenly.