Nothing beats a rich, creamy, homemade chocolate chip ice cream with a vanilla custard base. But adding peanut butter chips to the mix, fugetaboutit!
ingredients: whole milk, heavy cream, 3 large eggs, large egg yolks, sugar, vanilla extract, chocolate and peanut butter chips
Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color (similar to mayonnaise), about 2 minutes.
With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine.
Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes.
my goddaughter helped add the chocolate and peanut butter chips about 20 minutes after turning on the ice cream machine
add a whole bag of chocolate and peanut butter chips
after about 25-30 minutes, the ice cream will have a soft, creamy texture.
Nothing beats a rich, creamy, homemade chocolate chip ice cream with a vanilla custard base.
- Custard Base:
- 2-1/3 cups whole milk
- 2-1/3 cups heavy cream
- 3 large eggs
- 4 large egg yolks
- 1-1/8 cups sugar
- 2 teaspoons pure vanilla extract
- 1 bag of Toll House Peanut Butter and Milk Chocolate Chips
- Put your ice cream bowl in freezer overnight
- Combine the milk and cream in a Cuisinart® medium saucepan.
- Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
- Combine eggs, egg yolks, and sugar in a medium bowl.
- Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color (similar to mayonnaise), about 2 minutes.
- Measure out 1 cup of the hot liquid. With a hand whisk, add the cup of hot milk/cream to the egg mixture in a slow, steady stream and whisk ingredients.
- When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine.
- Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon.
- Transfer to a bowl, stir in vanilla, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.
- Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened.
- About 20 minutes later add your mixture of chocolate chips and peanut butter chips.
- Keep the machine running another 5 to 10 minutes.
- The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
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