Cold Comfort Ice Cream: Creative Ice Cream Recipes from Snowy New England

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A Classic.

It's a classic for a reason, people.


I know what your thinking. Or at least I think I do. Chocolate chip ice cream? How boring, why would anyone want to blog about that? Well, for me this ice cream was anything but boring. Last year, I was diagnosed with Interstitis Cystisis, a painful inflammation of the bladder. In addition to the condition being, well, a pain in the bladder, I also had to radically change my diet. Amongst other things, I was forced to cut out chocolate for an entire year. But I’m so happy and overwhelmingly grateful to report that I’ve been symptom free for over 5 months now. This ice cream marks my return to normalcy after being in the grips of disease. I am tiptoeing towards absolutely no diet restrictions, and let me tell you, those little chocolate chips never tasted so good. And just objectively speaking, when all of the elements are just right, this ice cream is no less than sublime.


I've got the golden ticket!

I've got the golden ticket!


In this recipe, with precious few ingredients, it is so important to use the best. This recipe is an uncooked, Philadelphia style ice cream. With this type of recipe, the quality of the cream you use really matters, so if possible purchase milk and cream that’s once pasteurized and hasn’t been homogenized. I’ve used brands such as Skytop Farms with great success,  available at Whole Foods Market. The quality of the chocolate you use makes a huge difference as well. Try to buy a high quality brand with the cocoa solids and cocoa butter being between 60 and 70 percent. No matter what kind of chocolate you use though, it will be delicious and still infinitely better than commercial brands. Have you ever picked up a carton that described the ice cream as having “Chocolaty Chips”? Its that extra “ty” on the end of chocolate that scares me, I mean what kind of substance is this exactly? Pretty suspicious if you ask me.


Chocolate chips!

Chocolate chips!


Instead of using actual chocolate chips that come in a bag, I prefer to buy a bar of semi or bittersweet chocolate and chop it into little cubes. In a more brash flavor like rocky road, you’d definitely want large chunks of mix-ins. Chocolate chip is a classic though, a demure and timeless lady and deserves something a little more refined. I like the nubbly texture of lots of tiny little chocolate cubes nestled in the sweet cream.


Simple and perfect.

Simple and perfect.


As much as I love to try new flavors, sometimes a return to a classic can be just as relevatory. This has always been one of my favorite flavors and I’m so overjoyed to be able to enjoy it again. In addition to having a tremendous flavor, this was just comforting and simple and good. It reminded me of my childhood, and I was amazed at how an ice cream could feel so warming. Even if you haven’t abstained from chocolate for a whole year, I think this perennial favorite will have the same effect on you.

Chocolate Chip Ice Cream




2/3 cup sugar

2 eggs

1 ½ cups whole milk

2 cups heavy cream, preferably unhomogenized and once pasteurized

High quality semi or bittersweet chocolate, finely chopped


1.)    Whisk eggs together in a large bowl for a few minutes. Then, gradually add the sugar to the eggs, all the while whisking. Add the milk and cream and whisk until well mixed. Pour into ice cream machine and churn according to manufacturer’s instructions. When ice cream is finished churning, fold in the chocolate chips.


Make it a Sundae!– I like this ice cream for its simplicity, so I ate it unadorned, but if you want to this ice cream would make a smashing sundae. I think it would be phenomenal scooped on top of a brownie and topped with hot fudge or caramel sauce and homemade whipped cream.


Lighten Up!– You can substitute light cream for the heavy cream or replace both the milk and cream with half and half.

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