1¼cupswhipping cream you can also use heavy or double cream
1cupsemisweet chocolate chips
1tablespoonskimmed milk powder *optional
Add the condensed milk, cream, powdered milk and vanilla to a bowl. Whip using a food processor, mixer or blender until thick.
Fold in the chocolate chips.
Transfer to a freezer-safe container and freeze until set (about 5 hours).
The chocolate chip ice cream should be left to sit at room temperature for around 20 minutes before scooping into dishes, this will result in your ice cream being at the perfect consistency to eat, and allows any ice crystals that may have formed to melt.
Before you scoop, run your ice cream scoop under hot water, it helps the scoop to glide through the ice cream, making it easier to serve.
It’s essential to start with cold ingredients – ice cream made in an ice cream maker works on the premiss of the mixture being as cold as possible before you churn, it’s best to try and copy this.
Do not be tempted to substitute the condensed milk. To make sure your ice cream doesn’t become icy you should avoid using ingredients that don’t freeze well. Condensed milk results in a wonderful creamy consistency.