🍫 Classic Homemade Chocolate Ice Cream
Rich, creamy, and deeply chocolatey — this custard-based version gives you that old-fashioned ice cream shop texture.
📝 Ingredients (Makes about 1 quart)
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- ¾ cup (150g) granulated sugar
- ¼ cup (25g) unsweetened cocoa powder
- 115g (4 oz) dark chocolate (60–70%), chopped
- 4 large egg yolks
- 1 tsp vanilla extract
- Pinch of salt
👩🍳 Instructions
1️⃣ Heat the base
In a saucepan over medium heat, whisk together cream, milk, sugar, cocoa powder, and salt.
Heat until steaming (not boiling).
Add chopped chocolate and stir until melted and smooth.
2️⃣ Temper the eggs
In a bowl, whisk egg yolks.
Slowly pour about ½ cup of the hot mixture into the yolks while whisking constantly.
3️⃣ Cook the custard
Pour the egg mixture back into the saucepan.
Cook over low heat, stirring constantly, until it thickens slightly (about 170–175°F / 77–80°C).
It should coat the back of a spoon.
Do not let it boil.
4️⃣ Strain & chill
Strain into a clean bowl.
Stir in vanilla.
Cover and refrigerate at least 4 hours (or overnight).
5️⃣ Churn
Pour into your ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes).
6️⃣ Freeze to firm
Transfer to a container and freeze 2–4 hours until scoopable.
✨ Tips for Perfect Texture
- Bloom the cocoa powder in the warm dairy for deeper flavor.
- Add 1 tbsp espresso powder to intensify chocolate taste.
- Stir in chocolate chips or brownie pieces during the last 2 minutes of churning.
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