Chocolate Custard Ice Cream

 Prepare a double boiler by simmering water in a saucepan and placing a heatproof bowl over the water. The bowl should not be touching the water.

Add the cream, milk, 1/2 cup of sugar, and salt into the bowl over the double boiler and heat until the sugar is dissolved and the mixture begins to steam.

Prepare an ice bath in a large bowl and set it aside.

In a medium-sized bowl, whisk together the egg yolks and remaining sugar.

Slowly temper the egg yolks by adding a small amount of the warm dairy mixture to the yolks and whisking quickly to avoid cooking the yolks. Continue to add small amounts of dairy to the egg mixture until you’ve added half of it then pour the tempered mixture back onto the double boiler with the remaining dairy.

Cook the custard on medium-low heat. Stir constantly using a wooden spoon.

Cook until the custard becomes thick and you can coat the back of the wooden spoon with custard and hold it up horizontally, run your finger through it, and the line from your finger will remain separated. If the custard drips down through the line it is not thick enough yet and continue to cook.

Mix in the chocolate chips and whisk until fully melted.

Strain into a clean bowl and use an immersion blender to emulsify the custard. You can also use a regular blender to do this.

Cool the custard in a bowl placed over the ice bath and stir until cooled.

Cover and let sit in the refrigerator overnight.

Pour the chilled custard into an ice cream maker and freeze according to the manufacturer’s instructions. Churn until the mixture resembles soft serve.

Quickly pour it into a container, cover the top with parchment paper, and place it into the coldest part of your freezer.

The custard will keep in your freezer for up to 7 days.

Let sit on your counter for 5-10 minutes before serving and enjoy!