This ice cream starts with a true French custard base—egg yolks whisked with cream and milk, then slowly cooked until it thickens enough to coat the back of a spoon. That extra step is what gives the finished scoop its dense, almost custardy body instead of the icier texture you get from quicker no-cook versions. A hit of pure vanilla rounds out the base before it chills overnight and gets churned low and slow into soft, ribbony curls. The real magic happens at the very end, when the ice cream is layered into the container in stages and gently folded so every scoop turns up pockets of chocolatey crunch rather than one uniform mix-in. Pressing plastic wrap right against the surface before the final freeze keeps everything creamy and ice-crystal-free, so it scoops beautifully straight from the freezer. It's a genuinely satisfying, from-scratch treat to build into a gluten free dessert rotation.
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Combine the heavy cream, whole milk, sugar, and salt in a medium saucepan over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming and just beginning to simmer around the edges, about 5 minutes. Remove from heat.
Whisk the pasteurized egg yolks in a large mixing bowl until smooth and slightly pale, about 1 minute. Slowly pour about 1 cup of the hot cream mixture into the yolks in a thin stream, whisking constantly to temper them. Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture, whisking to combine.
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