Vanilla Ice Cream with Chocolate Chunks
With only a few ingredients...this chocolate chip ice cream is every bit as good as the ice cream parlor. Creamy, delicious and lower in fat and calories...this easy recipe will be your go-to homemade ice cream recipe.
Directions
1. In a small bowl add the water. Sprinkle gelatin on top of water and stir gently until combined. Set aside.
2. In a medium bowl, add the egg yolks and sweetened condensed milk. Whisk until combined. Set aside.
3. Add half (1 1/2 cups) of the milk and the vanilla to a large saucepan. Heat over medium heat stirring constantly until mixture is just about to boil. Around 2-3 minutes.
4. Remove from heat and pour half of the steamed milk into the egg mixture. Whisk together and pour back in the saucepan.
5. Return the saucepan to the stove and cook over medium-low heat stirring constantly. Cook for another 3-4 minutes, but keep the mixture just below a boil or the milk will curdle.
6. Strain the contents through a fine mesh sieve into a large bowl.
7. Add the gelatin and whisk until completely melted.
8. Add the rest of the milk (1 1/2 cups) and whisk until incorporated.
9. Cover and refrigerate for 2-3 hours.
10. Remove from refrigerator and whisk well before adding to your ice cream maker.
11. Follow the instructions of your ice cream maker.
12. Stir in chocolate chunks. Let the ice cream set in the freezer for another hour before serving.
Vanilla Ice Cream With Chocolate Chunks
Ingredients:
- 3 cups non-fat or 1% milk
- 3 large egg yolks
- 14 oz can sweetened condensed milk
- 1 tablespoon vanilla
- 3 tablespoons water
- .25 oz package unflavored gelatin (2 1/2 teaspoons)
- 1/2 cup bittersweet chocolate, chopped
Instructions:
- In a small bowl add the water. Sprinkle gelatin on top of water and stir gently until combined. Set aside.
- In a medium bowl, add the egg yolks and sweetened condensed milk. Whisk until combined. Set aside.
- Add half (1 1/2 cups) of the milk and the vanilla to a large saucepan. Heat over medium heat stirring constantly until mixture is just about to boil. Around 2-3 minutes.
- Remove from heat and pour half of the steamed milk into the egg mixture. Whisk together and pour back in the saucepan.
- Return the saucepan to the stove and cook over medium-low heat stirring constantly. Cook for another 3-4 minutes, but keep the mixture just below a boil or the milk will curdle.
- Strain the contents through a fine mesh sieve into a large bowl.
- Add the gelatin and whisk until completely melted.
- Add the rest of the milk (1 1/2 cups) and whisk until incorporated.
- Cover and refrigerate for 2-3 hours.
- Remove from refrigerator and whisk well before adding to your ice cream maker.
- Follow the instructions of your ice cream maker.
- Stir in chocolate chunks.
- Let the ice cream set in the freezer for another hour before serving.
Notes:
Calories
347.24Fat (grams)
13.37Sat. Fat (grams)
7.70Carbs (grams)
43.69Fiber (grams)
1.37Net carbs
42.32Sugar (grams)
41.49Protein (grams)
13.01Sodium (milligrams)
156.89Cholesterol (grams)
120.28