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1
Combine espresso, evaporated milk, and cream in a medium saucepan and set over medium-low heat until just starting to simmer.
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2
Meanwhile, whisk the egg yolks with 1/4 cup of the sugar until pale yellow.
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3
Add about a cup of the hot cream to the egg-sugar mixture and whisk thoroughly.
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4
Then pour it back into the saucepan, keep whisking, and add the rest of the sugar.
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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.
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6
Remove from heat and whisk in vanilla.
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7
Chill for at least two hours, or overnight.
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8
Pour into a chilled ice cream maker and start churning.
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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.
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10
Stir.
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11
If not completely melted, continue to microwave in 15-second intervals.
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12
When the ice cream is almost done, stir the melted chocolate.
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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!
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14
Once the chocolate is all incorporated, put the ice cream in a container and freeze until firm.
