Bubby’s Treasured Recipes — made with love, passed down, never forgotten

From Bubby’s Recipe Box

Chocolate Chip Swirl Ice Cream

Chocolate Chip Swirl Ice Cream
Jump to Recipe Print Recipe
Chocolate Chip Swirl Ice Cream

Chocolate Chip Swirl Ice Cream

No ratings yet
A light old-fashioned homemade frozen dessert made from whipped pasteurized eggs, chocolate syrup, and chocolate chips or grated chocolate.
Print Recipe Pin Recipe Favorite Cook mode
Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 1.5 quarts
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pasteurized large eggs (separated)
  • 3/4 cup granulated sugar (150 g)
  • 1 tsp vanilla extract (5 mL)
  • 1/4 cup oil (60 mL)
  • 2 Tbsp chocolate syrup (30 mL)
  • about 1/2 cup pareve chocolate chips or finely grated chocolate (85 g), or to taste

Equipment

  • Electric mixer
  • 2 large mixing bowls
  • Rubber spatula
  • Freezer-safe container with lid

Method
 

  1. Separate the pasteurized eggs. Place the whites in a very clean mixer bowl and the yolks in a separate bowl.
  2. Whip the whites. Beat the egg whites until foamy, then gradually add the sugar and continue beating to stiff, glossy peaks.
  3. Mix the yolk base. Stir the egg yolks with the vanilla, then slowly whisk in the oil and chocolate syrup until smooth.
  4. Fold gently. Fold the yolk mixture into the whipped whites in several additions, using a rubber spatula and a light hand.
  5. Add chocolate. Fold in the chocolate chips or grated chocolate.
  6. Freeze. Transfer to a freezer-safe container, cover, and freeze for at least 6 hours or overnight.
  7. Serve. Let stand at room temperature for 5-10 minutes if it is too firm to scoop.

Notes

Egg Safety
Because the eggs are not cooked in this frozen dessert, use pasteurized shell eggs or pasteurized egg products.
Variations
  • Use grated dark chocolate instead of chips.
  • Add 1/2 tsp instant espresso powder to the chocolate syrup for a mocha version.
  • Use a combination of chips and grated chocolate.
Make Ahead, Storage & Freezing
Freezer: Store covered for up to about 2 weeks for best texture. Keep tightly covered to prevent freezer odors and ice crystals.
Tip to Hand Down
The texture depends on keeping the whipped egg whites airy. Fold slowly and stop as soon as the mixture is even.

Tried this recipe?

Let us know how it was!

From Your Kitchen

Recipe Reviews & Notes

Made this recipe? Share what worked for you, any helpful tips, or how your family enjoyed it. Your notes may help the next person making it in their kitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating