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Chocolate Ice Cream Recipe

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Rich, creamy homemade chocolate ice cream with intense chocolate flavor and a silky-smooth texture. This custard-based recipe creates premium-quality ice cream that rivals any ice cream shop, made with real chocolate and cocoa powder for double the chocolate deliciousness.

Ingredients

Scale
  • 2 cups heavy cream, divided
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • 5 large egg yolks
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Prepare the Chocolate Base: In a medium saucepan, whisk together 1 cup of heavy cream, whole milk, sugar, cocoa powder, and salt. Heat over medium heat, stirring frequently, until the mixture is hot and steaming (but not boiling) and the sugar has completely dissolved, about 5 minutes.
  2. Temper the Egg Yolks: In a separate medium bowl, whisk the egg yolks until smooth. Slowly pour about 1 cup of the hot chocolate mixture into the yolks while whisking constantly. This gradually raises the temperature of the yolks without scrambling them.
  3. Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining chocolate mixture. Cook over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the mixture thickens enough to coat the back of the spoon (it should reach 170-175°F on an instant-read thermometer), about 5-8 minutes. Do not let it boil.
  4. Melt the Chocolate: Remove from heat and immediately add the chopped chocolate, stirring until completely melted and smooth. The residual heat will melt the chocolate perfectly.
  5. Strain and Combine: Pour the mixture through a fine-mesh strainer into a clean bowl containing the remaining 1 cup of cold heavy cream. Stir in the vanilla extract. This step ensures a perfectly smooth texture.
  6. Chill Thoroughly: Set the bowl in an ice bath and stir occasionally until cooled to room temperature, then cover with plastic wrap (press it directly onto the surface to prevent a skin from forming) and refrigerate for at least 4 hours or preferably overnight. The colder the base, the better your ice cream will churn.
  7. Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
  8. Freeze Until Firm: Transfer the churned ice cream to a freezer-safe container, press plastic wrap or parchment paper directly onto the surface, cover with a lid, and freeze for at least 4 hours or until firm enough to scoop.
  9. Serve and Enjoy: Let the ice cream sit at room temperature for 5-10 minutes before scooping for the best texture. Scoop into bowls or cones and serve immediately.

Notes

  • For the richest flavor, use high-quality chocolate and cocoa powder. The quality of your chocolate directly impacts the final taste.
  • Don’t skip the chilling step—a thoroughly chilled base churns better and creates smoother ice cream with smaller ice crystals.
  • If you don’t have an ice cream maker, you can still make this recipe using the “no-churn” method: after chilling, pour into a freezer-safe container and freeze, stirring vigorously every 30 minutes for the first 2-3 hours to break up ice crystals.
  • The ice cream will be quite hard after overnight freezing. Always let it soften slightly before scooping for easier serving and better texture.

Nutrition

Find it online: https://focialy.com/chocolate-ice-cream-recipe/