14 ea egg yolks 1 1/4 c sugar, granulated 5 c heavy cream 3 1/4 c milk 2 pn salt 1 ea Vanilla bean 1 pk chocolate chips, mini (optional)
If you do not have enough cream, use 1/2 and 1/2 or whole milk to make up difference.
If you do not have a vanilla bean, replace with 1 tsp vanilla extract.
Grind vanilla bean in a 1/4 cup sugar with a coffee grinder.
In a medium size saucepan, combine cream, 1 cup milk, 3/4 cup sugar, vanilla bean and salt. (If using extract wait till later. Heat over medium high heat until about 175 degrees, it will just be beginning to boil.
Meanwhile lightly whisk the yolks with 1/2 cup sugar.
When cream is warm enough, remove from heat and pour slowly into the yolks while whisking the mixture. Go slowly so you do not cook the yolks.
Return to saucepan and cook over medium heat, stirring constantly until thickened about 10 minutes. The mixture will coat the back of the spoon when done. Don't forget to stir the pan's corners.
When thickened, pour into the reserved milk, strain if desired to get rid of vanilla bean pieces.
Cool mixture in ice water until completely cooled, or keep in refrigerator over night. Freeze according to ice cream maker directions.
Transfer to freezer and let set at least an hour.
Add mini chocolate chips during last 10 minutes in ice cream maker if desired.