Easy Espresso Stracciatella

• 23 cup freshly brewed espresso (2 espressos)
• 13 cup evaporated milk
• 2 cups heavy cream
• 34 cup sugar
• 3 egg yolks
• 2 teaspoons vanilla
• 5 ounces chocolate chips (Toll House Dark Chocolate Morsels recommended)
• 2 teaspoons vegetable oil

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

freshly brewed espresso, milk, heavy cream, sugar, egg yolks, vanilla, chocolate chips, vegetable oil

Taken from www.food.com/recipe/easy-espresso-stracciatella-506660 (may not work)