Description
Rich, ultra-creamy homemade chocolate ice cream with intense chocolate flavor and silky texture. This custard-based recipe creates professional-quality ice cream that’s smooth, scoopable, and absolutely delicious!
Ingredients
Scale
For the Chocolate Custard Base:
- 2 cups heavy cream, divided
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened Dutch-process cocoa powder
- 5 large egg yolks
- 4 ounces semi-sweet or dark chocolate, finely chopped (about 2/3 cup chocolate chips)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
Optional Mix-Ins:
- 1/2 cup chocolate chips, chunks, or chopped chocolate
- 1/2 cup crushed cookies (Oreos, brownies, etc.)
- 1/3 cup hot fudge or chocolate sauce for swirling
- 1/2 cup toasted nuts
- 1/2 cup mini marshmallows
Instructions
- Prepare Ice Cream Maker: Make sure your ice cream maker bowl has been frozen for at least 24 hours. This is crucial for proper churning!
- Heat Cream Mixture: In a medium saucepan, combine 1 cup of the heavy cream, whole milk, sugar, cocoa powder, and salt. Whisk constantly over medium heat until the mixture is steaming hot (but not boiling) and the sugar and cocoa are completely dissolved, about 5-6 minutes. The mixture should be smooth with no lumps.
- Prepare Egg Yolks: While the cream mixture heats, place the egg yolks in a medium mixing bowl and whisk them lightly until combined.
- Temper the Eggs: This is the crucial step! Once the cream mixture is hot, very slowly drizzle about 1 cup of the hot mixture into the egg yolks while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Whisk vigorously and pour slowly—patience is key here.
- Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining hot cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or rubber spatula, until the custard thickens enough to coat the back of the spoon (170-175°F on an instant-read thermometer). This takes 5-8 minutes. Draw your finger across the back of the spoon—if it leaves a clean line, it’s ready. Do not let it boil or the eggs will scramble!
- Add Chocolate: Remove from heat and immediately add the chopped chocolate, stirring until completely melted and smooth. The residual heat will melt the chocolate beautifully.
- Strain: Pour the custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits. This ensures silky-smooth texture.
- Add Remaining Cream and Vanilla: Stir in the remaining 1 cup of cold heavy cream and vanilla extract. The cold cream helps bring down the temperature quickly.
- Chill Completely: Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4-6 hours, or overnight. The colder the custard, the better it will churn. For fastest chilling, place the bowl over an ice bath and stir occasionally.
- Churn: Once completely chilled, pour the custard into your ice cream maker and churn according to manufacturer’s instructions, usually 20-30 minutes. The ice cream is done when it’s thick, creamy, and looks like soft-serve.
- Add Mix-Ins (Optional): In the last 2 minutes of churning, add any mix-ins like chocolate chips or cookie pieces.
- Freeze: Transfer the ice cream to a freezer-safe container, smooth the top, and press parchment paper directly on the surface. Freeze for at least 4 hours or until firm enough to scoop. For best texture, let it sit at room temperature for 5-10 minutes before scooping.
Notes
- No Ice Cream Maker Method: After chilling the custard, whip it with a hand mixer until fluffy, pour into a freezer-safe container, and freeze for 6-8 hours, stirring vigorously every 30-45 minutes for the first 3 hours to break up ice crystals.
- Temperature Matters: Don’t skip chilling the custard completely—warm custard won’t churn properly and will take forever to freeze.
- Cocoa Quality: Dutch-process cocoa gives the deepest color and smoothest flavor. Hershey’s Special Dark works well for a budget option.
- Texture Tip: For the creamiest texture, don’t over-churn. Stop when it reaches soft-serve consistency.
- Storage: Homemade ice cream is best within 1-2 weeks. After that, ice crystals may form.
- Prep Time: 20 minutes (plus 4-6 hours chilling time)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (approximately 1/12 of recipe)
- Calories: 295
- Sugar: 22g
- Sodium: 65mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 125mg