Chocolate Chip Ice Cream

This chocolate chip ice cream was made with the following recipe.

But, I prefer smaller pieces because the chocolate hardens as it freezes. In my opinion, chocolate flakes are better than chocolate chips. Baskin Robbins(R) Chocolate Chip ice cream has perfect flakes-

and just the right amount. I have yet to figure out how they do it.

Anyway, just don't use the fake chocolate. Use the real stuff so your ice cream will be better- flaked chocolate or not.

Ingredients:

2 1/2 cups whipping cream

2 cups whole milk

1 1/4 cups granulated sugar

1 1/2 tsp. vanilla extract

1 cup of mini chocolate chips (or cut your favorite chocolate into smaller pieces or flakes)

Mix together everything but the chocolate. Be sure that the sugar dissolves well. Freeze according to the instructions from your ice cream maker. (Usually takes 25 minutes) Add the chocolate chips during the last 5 minutes of freezing time.

You can serve immediately (it will be very soft), or put into smaller containers and let harden in the freezer for at least 2 hours. When ready to serve, take it out of freezer and let soften so it can be easily scooped.

For Mint Chocolate Chip:

Omit vanilla extract. Instead, put in 2 tsp. peppermint extract and 6 drops of green food coloring.

Continue with the recipe as written above.

I tried grated milk chocolate in the ice cream pictured. Interesting, but the semi-sweet is better.