Baskin-Robbins Chocolate Chip
Baskin-Robbins Chocolate Chip ice cream is a classic flavor, whose perfection lies in its simplicity. The combination of vanilla-based ice cream and thinly chopped chocolate provides a crispy and creamy experience with every bite. One trick of the original version is that the melted chocolate is mixed in thin layers, which hardens upon contact with the cold ice cream, creating the iconic chocolate flakes. With the homemade version, you can make this timeless classic at home anytime, and vary the amount or type of chocolate to your own liking.
Ingredients for this recipe
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Preparation Steps
1
In a medium saucepan, combine the milk, heavy cream, sugar, salt, and vanilla extract. Heat over low heat until warm, but do not boil.
2
Meanwhile, in a separate bowl, whisk the egg yolks. Slowly add a ladleful of the warm milk mixture to the egg yolks, whisking constantly to temper the eggs.
3
Pour the egg yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. This should take about 5-7 minutes.
4
Strain the custard through a fine-mesh sieve, then let it cool to room temperature before refrigerating for at least 4 hours (or overnight).
5
Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions.
6
When the ice cream is almost done churning, stir in the chopped dark chocolate. For an authentic Baskin-Robbins effect, drizzle in thin layers of melted chocolate, which will harden and create delicious chocolate flakes.
7
Transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to firm up.
