Chocolate Ice Cream
This homemade chocolate ice cream is decadent, rich, full of chocolate flavor and definitely worth the wait.
90% would make again
Total Time
6 hr 30 min
6 hr 30 min
Prep Time
15 minutes
15 min
Cook Time
15 minutes
15 min
Total Time
6 hr 30 min
6 hr 30 min
Prep Time
15 minutes
15 min
Cook Time
15 minutes
15 min
Ingredients
for 6 cups
- 2 cups heavy whipping cream
- 1 ½ cups whole milk
- ¾ cup sugar, divided
- ¼ cup cocoa powder
- ¼ teaspoon salt
- 7 large egg yolks
- 10 oz bittersweet chocolate, melted and cooled slightly
- 1 teaspoon vanilla extract
Special Equipment
- ice cream maker
Nutrition Info
- Calories 660
- Fat 52g
- Carbs 52g
- Fiber 3g
- Sugar 46g
- Protein 13g
Estimated values based on one serving size.
Preparation
- In a medium saucepan over medium heat, add the heavy whipping cream, whole milk, ½ cup sugar, cocoa powder, and salt. Heat the mixture, stirring occasionally, until the sugar has dissolved and the mixture is hot and steaming (but not quite at a simmer). The temperature should read between 175-180˚F (80-82˚C). Remove from heat.
- While the milk mixture is heating, whisk together the egg yolks and remaining ¼ cup sugar in a medium mixing bowl. Whisk in the melted chocolate until smooth.
- Add about 1 cup of the hot milk mixture to the egg yolk-chocolate mixture and whisk until smooth.
- Pour the egg yolk mixture back into the hot milk mixture in the saucepan and return to heat.
- Cook over medium-low heat for 5-10 minutes, stirring constantly, until the mixture has thickened and begins to steam or until the mixture reaches 175-180˚F (80-82˚C) on an instant-read thermometer. To prevent cooking the eggs, do not let the mixture boil.
- Remove from heat and pour the mixture through a fine-mesh sieve into a large mixing bowl. Stir in the vanilla.
- Allow the custard to cool slightly, then cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.
- Once the custard has cooled, transfer to an ice cream maker and follow the manufacturer's directions for use.
- Serve immediately or transfer the ice cream to a loaf pan or a 9x9-inch baking pan. Cover and freeze until firm.
- Enjoy!
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