Vanilla custard studded with chocolate-cookie rubble, the tub that empties itself. Intensely flavoured and smooth, better than the tubs at the store. Serve in chilled bowls or cones straight from the freezer.
Prep 22 min Cook 1 min Serves 8 Medium
Ingredients
🧀Heavy Cream1/4 cup
🧂Salta pinch
🧀Milk1 litre
🫙Sugar1/2 cup
🌶️Vanilla Extract1 tsp
🥚Egg Yolk1 cup, chopped
🍫Chocolate Chips1 cup
Instructions
1
Chill the mixture base thoroughly before churning — cold bases freeze with finer, creamier texture.
2
Stir the sugar with the egg yolk until dissolved; the finished scoop should taste slightly too strong now.
3
Stir or blend the heavy cream through the chilled base until smooth and evenly flavoured.
4
Churn in the ice cream maker until thick and soft-serve texture, 20-25 minutes.
5
Transfer to a container, press a sheet of parchment on the surface, and freeze four hours until scoopable.
Chef's tip
With butter-based batters, cream until the mixture actually lightens in colour; that trapped air is your rise.
