Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1 cup semi-sweet miniature chocolate chips

Instructions:

  1. In a medium saucepan, combine the milk, sugar, and salt. Heat over medium until the sugar is fully dissolved and the mixture begins to simmer (do not boil).
  2. Remove from heat and stir in the heavy cream and vanilla extract. Strain through a fine-mesh strainer into a bowl to ensure a perfectly smooth liquid.
  3. Place the bowl of base inside a larger bowl filled with ice and water (an ice bath). Stir occasionally for 30 minutes until the base is cold to the touch, then transfer to the refrigerator for 3 to 4 hours.
  4. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.
  5. When the ice cream reaches a soft-serve consistency (usually the last 2 minutes of churning), pour in the miniature chocolate chips and churn just long enough to distribute the chips evenly.