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chocolate and vanilla ice cream scoops in cones

Name: Chocolate and Vanilla Ice Cream

Summary: A creamy, dreamy homemade chocolate and vanilla ice cream recipe with a swirl option, made with fresh ingredients for rich, nostalgic flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 1 vanilla bean split and scraped (or 2 teaspoons pure vanilla extract)
  • 4 large egg yolks
  • ½ cup dark chocolate chips
  • 2 tablespoons heavy cream for chocolate swirl

Equipment

  • Equipment:
  • Medium saucepan
  • Whisk
  • Mixing bowls
  • Fine mesh strainer
  • Ice cream maker (optional)
  • Airtight freezer container

Method
 

  1. Instructions:
  2. In a saucepan, combine milk, cream, half the sugar, and vanilla bean seeds plus pod. Heat on medium until hot but not boiling.
  3. Whisk egg yolks with the remaining sugar until pale and thick.
  4. Temper egg yolks by whisking in a small amount of hot cream mixture.
  5. Return the tempered yolks to the saucepan, cooking on low, stirring constantly, until thick enough to coat a spoon.
  6. Strain through a fine mesh sieve and chill completely in the fridge for at least 4 hours.
  7. Remove vanilla pod, then churn in an ice cream machine, or freeze in a shallow dish, stirring every 30 minutes until firm.
  8. For the chocolate swirl, melt chocolate chips with 2 tablespoons heavy cream until smooth.
  9. Once the ice cream is partially frozen, swirl chocolate sauce through with a spatula.
  10. Freeze until firm.

Notes

Notes:
If you don’t have an ice cream maker, you can still make this no-churn by freezing and stirring every 30 minutes.
You can swap in non-dairy milk for a dairy-free version, but texture may change slightly.
Pasteurized eggs can be used if you’re concerned about safety.