Allspice Chocolate Chip Ice Cream

The next stop on the allspice train is this delicious ice cream. I tempered the spicy flavor of the custard by using more mellow milk chocolate chips instead of semisweet.

We were supposed to be in the Bahamas this past week for a Valentine’s Caribbean dive getaway,  but the latest snowstorm resulted in cancelled flights, hours of trying to rebook everything that can to nothing in the end.

So I found myself spending the evening before our trip with martini in hand (instead of a celebratory Sundowner) sadly gazing at my packed dive gear. Oh well. First world problems. 

I consoled myself with this lovely ice cream which may or may have not been a perfect complement to the martini.

This ice cream is a wonderful combination of deep spice dotted with bursts of soft chocolate flavor. Admittedly, a perfect winter treat but not a replacement for a dive vacation.

• 2 tablespoons allspice powder
• 4 egg yolks
• 1 cup heavy cream
• 2 cups whole milk
• 3/4 cup granulated sugar
• 1 cup milk chocolate chips

• In a medium saucepan heat milk, cream, sugar and allspice until just about to boil.
• Whisk egg yolks together in a heat proof bowl.
•  Slowly pour the cream mixture into the yolks whisking quickly to temper the eggs.
• Strain the tempered mixture back into the pan and reheat stirring occasionally until the mixture thickens a bit, coating the back of a wooden spoon.
• Remove from heat and strain into a heat proof bowl.
• Cover with plastic wrap, making sure the wrap touches the top of the mixture.
• Refrigerate for at lease 3 hours or overnight.
• Transfer mixture to the bowl of an ice cream maker and follow manufacturers directions.
• When ice cream reaches soft serve consistency, mix in the chocolate chips.
• Transfer the ice cream to a container and place in freezer until it hardens.