Description
Creamy and rich homemade chocolate ice cream made with a smooth custard base, combining intense cocoa flavor, semisweet chocolate, and vanilla. This classic churned dessert is perfect for chocolate lovers craving a luscious, satisfying treat made from scratch.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 oz semisweet chocolate, chopped
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Heat the milk mixture: In a medium saucepan, combine the milk, sugar, cocoa powder, and salt. Heat over medium heat until warm but not boiling. Stir in the chopped chocolate and whisk until melted and smooth.
- Temper the egg yolks: In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot chocolate mixture into the yolks, whisking constantly to temper the eggs and prevent scrambling.
- Combine and thicken: Gradually whisk the yolk mixture back into the saucepan with the remaining chocolate mixture. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5 to 7 minutes.
- Finish the custard base: Remove from heat and stir in the heavy cream and vanilla extract. Then strain the mixture through a fine mesh sieve into a clean bowl to remove any bits of cooked egg.
- Chill the mixture: Cover and refrigerate the custard for at least 4 hours or overnight until thoroughly chilled. This ensures a smooth texture when churned.
- Churn the ice cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze before serving: Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours to firm up before serving.
Notes
- For an extra rich flavor, add a splash of espresso or coffee liqueur to the custard base.
- Fold in chocolate chips, brownie chunks, or nuts before freezing for delightful mix-ins.
- Ensure the custard is well chilled before churning to achieve the best texture.
