With the summer heat setting in, we're all about the cool treats these days. Unfortunately, my wife has a severe nut allergy, which means a lot of the store-bought stuff is off-limits. So, we've got our KitchenAid ice cream maker attachment out more often than not. There is no shortage of requests in this department either.
"Daddy, can you make bubble gum and jaw breaker ice cream?"
"Daddy, do you think we could make Doritos-flavoured ice cream?"
In a small saucepan, melt the butter until it’s a deep golden brown colour. Add the half and half and heat until scalding (not quite boiling).
In a separate bowl, whisk together the sugar and egg yolks until pale and fluffy. Take the half and half mixture off the heat, and add a little to the egg mixture while mixing. Add a little more—just over half of the hot mixture in total—and a healthy pinch of salt. Pour everything back into the sauce pan. Stir in the vanilla extract.
Heat, stirring very often or constantly, until about 170ºF, or until it coats a metal spoon. Transfer the mixture to a bowl and chill.
Once the mixture is chilled, whisk in the additional 1 1/2 cups of milk and add it to your ice cream maker. When it’s almost fully churned, add your chocolate chips. Freeze overnight.