Description

Homemade Creamy Chocolate Ice Cream is a rich dessert made with a custard base, providing a silky texture and intense chocolate flavor while being customizable in sweetness and dietary needs.

Ingredients

Scale

2 cups Heavy Cream
1 cup Whole Milk
3/4 cup Granulated Sugar
1/2 cup Dutch-Process Cocoa Powder
4 ounces Bittersweet Chocolate (Chopped)
5 units Large Egg Yolks
1 tablespoon Pure Vanilla Extract
1/4 teaspoon Fine Sea Salt

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Instructions

In a medium saucepan, whisk together the milk, sugar, and Dutch-process cocoa powder. Heat over medium heat until it reaches a simmer
Remove the pan from the heat and stir in the chopped bittersweet chocolate. Let it sit for two minutes, then whisk until the mixture is glossy and homogenous
In a separate bowl, whisk the egg yolks. Slowly drizzle one cup of the hot chocolate mixture into the yolks while whisking constantly
Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly until it reaches 170°F (77°C)
Pour the heavy cream into a large bowl. Strain the hot custard through a fine-mesh sieve directly into the cream
Stir in the vanilla and salt. Cover and refrigerate for at least 6 hours, or overnight
Pour the chilled base into your ice cream maker. Churn according to the manufacturer's directions, usually 20-25 minutes
Transfer the ice cream to a chilled container. Press parchment paper onto the surface and freeze for 4 hours

Notes

Ensure all ingredients are at the correct temperature before cooking for the best texture.

Chilling the container before adding ice cream helps prevent large ice crystals from forming.

Prep Time: 30 mins
Cook Time: 10 mins
Category: Dessert
Method: Churning
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 345 kcal
Sugar: 24g
Sodium: 85mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 5g
Cholesterol: 165mg