Easy Espresso Stracciatella

Directions

1. 1
   Combine espresso, evaporated milk, and cream in a medium saucepan and set over medium-low heat until just starting to simmer.
2. 2
   Meanwhile, whisk the egg yolks with 1/4 cup of the sugar until pale yellow.
3. 3
   Add about a cup of the hot cream to the egg-sugar mixture and whisk thoroughly.
4. 4
   Then pour it back into the saucepan, keep whisking, and add the rest of the sugar.
5. 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. 6
   Remove from heat and whisk in vanilla.
7. 7
   Chill for at least two hours, or overnight.
8. 8
   Pour into a chilled ice cream maker and start churning.
9. 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. 10
    Stir.
11. 11
    If not completely melted, continue to microwave in 15-second intervals.
12. 12
    When the ice cream is almost done, stir the melted chocolate.
13. 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. 14
    Once the chocolate is all incorporated, put the ice cream in a container and freeze until firm.