Chocolate Ice Cream (Custard-Style)
Old-fashioned chocolate ice cream made with cocoa, melted chocolate, and an egg yolk custard. Use an ice cream churner for ultra-smooth, scoopable results.
Servings: 6 servings
Equipment
Ingredients
- 1 ½ cups whole milk
- ⅔ cup granulated sugar
- 2 tablespoons light corn syrup optional
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 4 egg yolks see notes
- 4 ounces semi-sweet chocolate finely chopped
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the milk, sugar, corn syrup (if using), cocoa powder, and salt. Whisk well to blend the cocoa powder, then heat over medium heat, stirring frequently, until the mixture is hot and just begins to simmer.Remove the pan from heat and stir in the chopped semi-sweet chocolate until melted and smooth. Set aside for a moment while you prep the yolks.
- In a separate medium bowl, whisk the egg yolks until smooth. Slowly pour about ½ cup of the hot chocolate mixture into the yolks while whisking constantly to temper them.
- Pour the tempered egg mixture back into the saucepan with the rest of the chocolate milk. Return to medium-low heat and cook, stirring constantly, for 5 to 8 minutes, until the custard thickens slightly and coats the back of a spoon. Avoid boiling—gentle heat helps prevent curdling.
- Pour the custard through a fine-mesh strainer into a clean bowl to remove any bits of cooked egg.
- Stir in the heavy cream and vanilla extract. Cover and refrigerate for at least 4 hours, or until thoroughly chilled. Starting with a cold base helps prevent ice crystals and makes the ice cream smooth and creamy.
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s directions, until it reaches a soft-serve consistency.
- Transfer the ice cream to a freezer-safe container (a loaf pan works great), press parchment or wax paper directly on the surface, and freeze for at least 4 hours until firm.
Notes
Chocolate matters: Use good-quality semi-sweet chocolate you’d eat straight. Chips work, but they can make the texture waxy and overly sweet.
Yolk flexibility: This recipe uses 4 yolks, but it’s adaptable. Use 3 if you’re low on eggs, or go up to 5 or 6 for a richer texture.
Corn syrup (optional): Just a tablespoon helps reduce ice crystals and improves texture. Worth using if you have it.
Churner required: This recipe needs an ice cream maker for proper texture. Follow the manufacturers instructions when it is time to churn.
Freezer storage tip: Press parchment or wax paper directly onto the ice cream before sealing to prevent ice crystals.
Nutrition
Serving: 1 serving | Calories: 506kcal | Carbohydrates: 45g | Protein: 8g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 205mg | Sodium: 150mg | Potassium: 342mg | Fiber: 3g | Sugar: 40g | Vitamin A: 1156IU | Vitamin C: 0.4mg | Calcium: 149mg | Iron: 2mg
