Another favourite! This is really to “spruce up” your classic vanilla ice-cream with the bite of good quality frozen chocolate pieces.
185ml (2/3 cup) heavy cream 35%
340ml (1+1/3 cup) whole milk
90gr (6 tbsp) white sugar
5gr (1 tsp) vanilla paste or 1 vanilla bean
175 gr (1 cup) dark chocolate chopped
In a small pot, heat up the milk and cream together bringing to a simmer, add the sugar and the vanilla paste (if using vanilla bean, cut it in half and scrape off the seed and put everything in the pot); let it simmer for about 10 minutes till the sugar is dissolved and the vanilla has infused.
After this time, strain through a sieve in a container and let it cool down; then, place in the fridge for at least few hours, overnight preferred.
Once ready to make the ice-cream, following the instruction of your ice-cream maker, pour the vanilla milk mixture in the machine, add the chocolate and let it churn for the time required.
My mixer takes 20 minutes to have it churned at perfection, then transfer the ice-cream in a container that can be frozen and place it in the freezer for at least 4 hours to settle and freeze.