Stracciatella Ice Cream

In a medium saucepan add the heavy cream, milk, corn syrup and vanilla bean (pods and seeds). Place over a low heat and bring to a simmer while whisking often. Remove from the heat and set aside.

In a medium mixing bowl add the egg yolks and sugar, whisk until pale yellow in color. Gradually whisk in the hot cream mixture, in a slow steady stream. Return the mixture to the saucepan and cook, stirring constantly with a wooden spoon, over a low flame until a thick custard forms and a thermometer register 170-175 degrees F, about 5 minutes. Remove the custard from the heat and stain in a fine strainer into a clean mixing bowl. Place in the refrigerator and allow to chill for at least 2 hours.

Once the custard has chilled, remove form the refrigerator and process the custard in an ice cream maker according to the manufacturers instructions.

When the consistency of the ice cream is similar to soft-serve, melt the chocolate, add the salt and pour very slowly into the ice cream while it’s churning. Note: the easiest way to do this is to place the melted chocolate in a quart-size plastic bag and make a small cut on one corner. When the melted chocolate hits the cold ice cream is will solidify into small pieces. Continue freezing the ice cream until it’s completely solid, about 20-25 minutes more depending on your machine.

Place the ice ice cream into a freezer friendly container and freeze for at least 2 hours.