Ingredients

• heavy cream - 2 cups
• whole milk - 1 cup
• granulated sugar - ¾ cup
• vanilla extract - 1 teaspoon
• semi-sweet chocolate chips - 1 cup
• egg yolks - 3

Instructions

1. 1.

   In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is hot, but not boiling.

2. 2.

   In a separate bowl, whisk the egg yolks until smooth. Gradually pour some of the hot cream mixture into the egg yolks, whisking constantly to temper them.

3. 3.

   Once combined, return the egg mixture to the saucepan and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.

4. 4.

   Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 2 hours, or until completely chilled.

5. 5.

   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

6. 6.

   In the last few minutes of churning, add the chocolate chips.

7. 7.

   Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.