Step 1
In a saucepan, combine milk, cream, and half of the sugar. Heat gently until sugar dissolves, but do not boil.
Step 2
In a separate bowl, whisk eggs with remaining sugar until light and fluffy. Slowly add warm milk mixture to eggs, whisking continuously.
Step 3
Return the mixture to the saucepan and cook on low heat until it thickens slightly. Remove from heat and stir in vanilla.
Step 4
Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 5
Churn the chilled mixture in an ice cream maker according to manufacturer instructions. Add chocolate chips in the last 5 minutes of churning.
Step 6
Transfer ice cream to a container and freeze for 2-3 hours before serving.
