Chocolate Ice Cream with Chips

Prepare Ice Cream Base In a saucepan, heat the heavy cream and whole milk over medium heat until it starts to steam, but not boil. Remove from heat.

2.In a separate bowl, whisk together the granulated sugar and cocoa powder. Set aside.

3.In a medium-sized bowl, whisk the egg yolks until smooth.

4.Slowly pour the hot cream mixture into the bowl with the egg yolks, whisking constantly to prevent curdling.

5.Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.

Chill the Ice Cream Base Remove from heat and stir in the vanilla extract. Allow the mixture to cool completely, then cover and refrigerate for at least 4 hours or overnight.

Churn the Ice Cream Once the ice cream base is chilled, transfer it to an ice cream maker and churn according to the manufacturer's instructions. Add the chocolate chips during the last 5 minutes of churning.

Freeze the Ice Cream Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up.

Garnish and Serve Serve the chocolate ice cream in bowls or cones, and sprinkle crushed chocolate-covered potato chips on top for a delicious crunch.