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Chocolate Ice Cream

Homemade Chocolate Ice Cream (Custard Style)

A rich, super-premium chocolate ice cream made with a traditional egg-yolk custard base and real melted chocolate.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 portions
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 1/4 cup cocoa powder
  • 6 oz semisweet chocolate
  • 1 1/2 cups whole milk
  • 3/4 cup sugar
  • 1/8 tsp sea salt
  • 3 egg yolks
  • 1/2 tsp vanilla extract

Equipment

  • Ice Cream Maker
  • Fine Mesh Strainer
  • Saucepan
  • Whisk

Method
 

  1. Boil 1 cup cream with cocoa; stir in chocolate and remaining cream. Strain into a bowl.
  2. Whisk milk, sugar, and salt over heat; temper into egg yolks.
  3. Cook custard until thick (170°F).
  4. Strain custard into chocolate; add vanilla.
  5. Chill overnight, then churn for 30–40 mins.
  6. Freeze for 6 hours until firm.

Notes

1. Always use a fine-mesh strainer when combining the custard and chocolate to ensure a perfectly smooth, professional texture. 2. Temper the egg yolks slowly to prevent curdling; this is the key to a thick, stable base. 3. Allow the ice cream to sit at room temperature for 5-10 minutes before scooping for the best serving consistency.