Semisweet chocolate and cocoa powder are used to flavor this thick, custard-like chocolate ice cream.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 quart |
Ingredients
- 1 cup milk
- ¾ cup sugar
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 3 egg yolk, lightly beaten
- 2 ounces semisweet chocolate, chopped
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Instructions
- Combine milk, sugar, cocoa powder, and salt in a saucepan over medium heat. Bring to a simmer, stirring constantly.
- Place egg yolks into a small bowl. Gradually whisk in about 1/2 cup of hot milk mixture, then return to the saucepan. Heat and stir until thickened, but do not boil.
- Remove from the heat and stir in chopped chocolate until melted.
- Pour into a chilled bowl and refrigerate, stirring occasionally, until cold, about 2 hours.
- Stir in cream and vanilla. Pour into an ice cream maker and freeze according to manufacturer’s directions.
Nutrition Facts
| Calories | 353 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 161 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 16 g |
| Sodium | 111 mg |
| Sugars | 24 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I made it exactly as written. I found the chocolate flavor rather wimpy. If I make it again I will make some changes.
Best ice cream I’ve ever had, incredibly good!
I followed the recipe exactly. I have a Cuisinart ICE30 and the bowl has to be frozen first. I had it in the freezer for a few days so it was frozen solid. The ice cream came out perfectly.
This recipe is delicious!
loved it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Incredible flavour. Easy to make.
This was my first time making chocolate ice cream and I was a bit nervous. But instead of using a recipe that ommitted the eggs, I decided I could handle one that had them. And I think I did great! However, I’m REALLY happy I took the advice of another reviewer and used a sieve/strainer to pour the mixture through before putting it in the fridge. I had thought I’d combined the eggs and chocolate perfectly but nope, a small amount of my eggs had scrambled. Had I not used a seive, that would’ve grossly ended up in my ice cream. My only suggestion to the receipe would be to maybe add this information up top as well. I also deviated a tiny bit by adding an extra half-teaspoon of cocoa powder. Bit of a mistake, lol. Unless you are just the biggest chcolate lover out there, it’s not needed, and that’s with me buying very cheap cocoa powder and store-brand semi-sweet baking chocolate. I finished my ice cream off by scooping it into a chilled bowl (ironically, a chocolate ice cream container I’d saved) and every few scoops, I added some chopped Reese’s. While I’m actually not crazy about my Reese’s addition, the chocolate ice cream is delicious. Will definitely be making this again.
Love this recipe, my search is over. Your instructions on how to make the custard are so easy. I’m new at this, and I’m blown away that I made this beautiful, rich creamy ice cream. I added a bit more chocolate and it froze really fast, only took my cheap little machine 15 minutes to freeze it. The cannister has been in the freezer for a couple of days, and that really made a difference. Love, love love this recipe, can’t believe how easy it is.
This is one our favorite icecreams in the house So rich and velvety
This is a good recipe and make a very rich, very chocolate-y ice cream. I did tweak a couple of things, though. I used about 3 ounces of Ghiradelli 60% chocolate. I used a thermometer when cooking the custard (custards scare me) and heated it to about 170F, then poured it through a sieve into a bowl to cool. The sieve did indeed catch some bits – whether they were egg bits or bits of cocoa powder, i’m not sure. The ice cream froze well in my Cuisinart ice cream maker after about 30 minutes, and then i threw in a handful of mini chocolate chips before moving it to the freezer. Everyone who has tried it really likes it.
Perfect texture & creaminess! Added a little cinnamon on round 2 = perfection! Now trying to omit the chocolate and use this format for a yummy vanilla. Fingers crossed!
SOOOO GOOOOD! I hafta Try this! If not . . . I not gonna survive!
This is really good ice cream. My family loved it!
Added 2 teas of instant espresso. This was, yes was, amazing. Thank you
Recipe is great haters gonna hate
Amazing chocolate recipe! Couple specifics is that it’s quite sweet, so make sure and add dark chopped chocolate rather than semi sweet or milk chocolate. Also let the full mixture set in the fridge for a few hours after you complete all the steps before you put it in your machine. This will help the machine do less work. Only took mine 15 minutes to get perfect icecream.!
Made exactly as written and it was delicious!
I prepared this recipe with the best ingredients and it’s wonderful. Guiradelli Cocoa powder is what I used and Guiradelli dark chocolate Cocoa chips, 72( percent. After the the base chilled I added heavy cream and pure vanilla extract, and chilled for several hours. It pairs perfectly with a chocolate cake prepared with Guiradelli and Hershey’s Cocoa .
Awesome, though I cut back a bit on cocoa, and added white chocolate chips as well. Also smooth peanut butter – divine!!!
Cut back the sugar to 1/3 cup and tastes great!
Wonderful flavor, the best chocolate ice cream I ever tasted (and I am not a huge chocolate fan). Note: it pays tremendous dividends to use the very best cocoa (Droste) and chocolate you can obtain (I used Ghirardelli 70%).