Recipe from Jaques Larson of Beardcat's Sweet Shop in Sullivan's Island, South Carolina
5 large egg yolks
¾ cup of sugar
2¼ cups whole milk
1 cup heavy cream
1 teaspoon salt
1 vanilla bean, split down the center with a sharp knife
2 cups semi-sweet mini chocolate chips
While Beardcat’s uses a gelato machine, you can use any ice cream or frozen dessert spinner—though the texture may differ slightly.
Whisk yolks and sugar until light and fluffy; set aside.
In a saucepot over medium-low heat, combine milk, heavy cream, salt, and vanilla bean. Heat until barely simmering but not boiling. Remove vanilla bean.
Slowly pour hot liquid mixture into sugared yolks, whisking rapidly to prevent scrambling.
Return mixture to saucepot over low heat. While continuously stirring with a wooden spoon, watch closely as the mixture begins to thicken into a custard. Once thick enough to coat back of wooden spoon, remove from heat.
With a fine mesh sieve, strain mixture into a bowl and fold in chocolate chips. Place over an ice water bath, stirring occasionally until chilled to prevent a skin from developing. Put in refrigerator with plastic wrap on the surface until ready to spin.
Prepare an ice cream or gelato machine as instructed and follow manufacturer’s directions for spinning frozen desserts. Transfer gelato to a chilled container.