Chocolate Chip Ice Cream
Below freezing temps in the Northeast could not stop us from whipping up some fresh ice cream for our Gluten Free birthday boy’s ice cream cake.
Chocolate Chip Ice Cream:
- 1 cup cold whole milk
- 3/4 cup sugar
- 2 cups cold heavy cream
- 2 teaspoons vanilla extract
- 3/4 cup of semi-sweet chocolate chips
In a medium bowl whisk together milk and sugar until the sugar is dissolved. Stir in the heavy cream and vanilla. For mixture into the freezer bowl* and turn on your ice cream machine. Allow it to churn for 25 minutes. Add the chocolate chips then turn back on and churn for an additional five minutes.
Store in an airtight container.
*Be sure your freezer bowl has been frozen for at least 24 hours.