Homemade Chocolate Chip Ice Cream is easier than you think to make. Using an easy drizzling technique, you’ll get flaky bits of chocolate, without having to chop it up. Make this for your next spring or summer party, or any time you need a sweet treat and a trip back to childhood!
Growing up in Cincinnati and having access to places like Graeter’s Ice Cream, I was a bit spoiled in the dessert department.
For the most part, though, Graeter’s was too expensive for us, and there wasn’t one that was really close either to my mom’s or dad’s houses. Instead, my dad would usually buy half-gallons of ice cream for us at home, and my mom would occasionally take us to the Dairy Bar or to a convenience store that had a soft-serve machine (the name of it escapes me now).
And every once in awhile, we’d go to UDF, and get Homemade Ice Cream. To this day, their chocolate chip remains my favorite, because the chips are more like little flakes. There used to be a store a couple blocks away from my dad’s, and we’d also get the occasional chocolate shake (also delicious).Lately, though, I’ve been craving some Homemade Chocolate Chip Ice Cream. Specifically UDF Homemade Chocolate Chip Ice Cream. As it’s not really convenient for me to go and get any, I had to make my own.
I had to look up how to properly get the flaky chips–Whether it was to chop up the chocolate, shave it, or what. No, you have to melt the chocolate and drizzle it in. I learned that type of chocolate chip ice cream is akin to Stracciatella Gelato. “Little Rags.” Or in this case, little flakes of chocolate.
It worked like a dream! I did have a lot of chocolate to scrape off the paddle inside the ice cream maker, but that just meant a couple of extra large chunks of chocolate throughout the ice cream. Not that there’s anything wrong with that, right?
This Homemade Chocolate Chip Ice Cream is almost a perfect replica of its UDF namesake (or at least it’s a perfect replica of my memory of its namesake). I just need a Reds game to watch on TV, to sit on my dad’s living room floor, and it’s almost like being a kid again.
And right now, I am longing for the innocence and ignorance of childhood. Back when the days of grown-up problems were far off, and summer days were spent outside. Or in my case, holed up inside reading book after book, and being transported to different places and times.
Being an adult has its perks, but sometimes isn’t all that much fun.
- 1 1/2 C heavy whipping cream
- 1 1/2 C half & half
- 1 C sugar
- 1 vanilla bean
- 1 C semi-sweet chocolate chips/4 oz. semi-sweet chocolate, finely chopped
- In a medium saucepan, whisk together the cream, half & half, and sugar. Bring to a simmer over medium heat, then remove from the heat.
- Slice the vanilla bean lengthwise, and scrape out the seeds. Add both to the cream mixture, and steep for 30 minutes.
- Strain the mixture into a clean bowl, cover and refrigerate at least 8 hours, preferably overnight. Discard the vanilla bean.
- Process the cream in an ice cream maker according to the manufacturer's directions. While it churns, melt the chocolate chips over low heat. Place the melted chocolate in a plastic ziplock bag, seal, and place in a cup or bowl of warm water to keep the chocolate soft.
- When the ice cream has less than 5 minutes left to churn, remove the chocolate from the water and snip off a tiny corner of the plastic bag. Slowly drizzle the chocolate into the ice cream in a thin stream.
- Place the ice cream in a freezer-proof container and allow to ripen for at least 4 hours. Allow to stand 5-10 minutes before serving.