Easy Espresso Stracciatella

1. 1

   Combine espresso, evaporated milk, and cream in a medium saucepan and set over medium-low heat until just starting to simmer.

2. 2

   Meanwhile, whisk the egg yolks with 1/4 cup of the sugar until pale yellow.

3. 3

   Add about a cup of the hot cream to the egg-sugar mixture and whisk thoroughly.

4. 4

   Then pour it back into the saucepan, keep whisking, and add the rest of the sugar.

5. 5

   Once it's all combined, stick a thermometer in and continue to cook over medium-low heat until it reaches 175 degrees F, about 5 minutes.

6. 6

   Remove from heat and whisk in vanilla.

7. 7

   Chill for at least two hours, or overnight.

8. 8

   Pour into a chilled ice cream maker and start churning.

9. 9

   While the ice cream churns, combine the chocolate chips and vegetable oil in a bowl and heat in a microwave on high for 45 seconds.

10. 10

    Stir.

11. 11

    If not completely melted, continue to microwave in 15-second intervals.

12. 12

    When the ice cream is almost done, stir the melted chocolate.

13. 13

    I recommend using a rubber spatula to help guide the chocolate out in a steady drizzle so you get nice, thin shavings that melt in your mouth!

14. 14

    Once the chocolate is all incorporated, put the ice cream in a container and freeze until firm.

* Per serving · 4 servings · Values may vary.