In a
heavy-bottomed saucepan, heat the milk with the
vanilla pod just to boiling point; set aside.
In a bowl, beat
the egg yolks and sugar together until pale and
creamy. Slowly add the hot milk, stirring all the
time with a wooden spoon.
Return the
mixture to the cleaned saucepan over a low heat and
stir gently until the custard thickens enough to
coat the back of the spoon. Strain the custard into
a clean bowl and leave to cool, preferably over ice.
Whip the cream
until thick, but not too stiff, then fold into the
custard. Churn the mixture in an ice cream machine.
When the ice cream is almost frozen, add the
chocolate and stir in evenly.
Ice
Cream Recipes - Rich Vanilla Ice Cream with Chocolate Chips
(Stracciattella) Recipe
