Chocolate chip ice cream
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Milk |
| 2¾ | cup | Sugar |
| 1 | teaspoon | Salt |
| 2½ | cup | Half and half |
| 1½ | teaspoon | Vanilla extract |
| 6 | cups | Whipping cream |
| 12 | ounces | Chocolate chips |
Directions
Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanills and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed. Immediaremoving dasher, stir in chocolate.
Variation:
Mint Chocolate Chip: Add peppermint extract (2 teaspoons for 4 quart or 1 tablespoon for 6 quart) and green food coloring (¼ teaspoon for 4 quart or ½ teaspoon for 6 quart) to mixture before refrigerating. Proceed as directed.
Can use grated semisweet chocolate instead of chocolate chips.