My custard curdled and looks like scrambled eggs! Can I save it?

This happens when the eggs get too hot, too fast. If it's only slightly curdled, you can often save it! Immediately remove it from the heat and pour it through a fine-mesh sieve into a bowl set in an ice bath. Then, use an immersion blender or a regular blender to blitz the mixture for 30 seconds until it is smooth again. Chill and proceed as directed.

Why is it so important to chill the custard base overnight?

This "aging" step is critical for texture. It allows the fat molecules in the cream to get very cold and firm up, and the proteins to relax. A thoroughly chilled base will churn up with a much smoother, creamier, and more stable texture than a base that is even slightly warm.

Can I make this Chocolate Ice Cream without an ice cream maker?

A churned custard will always have the best texture. However, you can try a no-churn method by pouring the completely chilled base into a shallow freezer-safe pan. Freeze for 45-60 minutes, then scrape and stir vigorously with a fork. Repeat every 30 minutes for 3-4 hours until frozen. The result will be denser and less airy, but still delicious.

Chocolate Ice Cream: The #1 Ultimate From-Scratch Recipe

The Ultimate From-Scratch Chocolate Ice Cream Recipe

A classic, from-scratch recipe for a rich and creamy custard-style chocolate ice cream. The process involves creating a cooked base by dissolving cocoa powder in half-and-half and cream, then tempering the warm liquid into a mixture of egg yolks and sugar. The resulting custard is cooked until thickened, then chilled thoroughly before being churned into a smooth, decadent ice cream.

Author: Evelyn
Prep Time: 4 hours 50 minutes (includes chilling time)
Cook Time: 15 minutes
Total Time: 8 hours 35 minutes (includes churning and hardening time)
Yield: Approximately 1.5 quarts 1x
Category: Dessert
Method: Making Custard, Churning, Freezing
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 1/2 ounces unsweetened cocoa powder (approximately 1/2 cup)
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure vanilla extract

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Instructions

In a medium saucepan, whisk together the cocoa powder and 1 cup of the half-and-half over medium heat until combined.
Add the remaining 2 cups of half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, then remove from the heat.
In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine.
Temper the egg mixture by slowly whisking in about one-third of the hot cream mixture in a thin stream.
Pour the tempered egg mixture back into the saucepan with the rest of the cream.
Place the saucepan over low heat and cook, stirring frequently, until the mixture thickens enough to coat the back of a spoon and a thermometer reads 170 to 175 degrees F.
Pour the custard into a container and let it sit at room temperature for 30 minutes. Stir in the vanilla extract.
Cover the container and refrigerate for 4 to 8 hours, or until the temperature of the base is 40 degrees F or below.
Pour the chilled base into an ice cream maker and process according to the manufacturer’s directions, typically for 25 to 35 minutes.
Serve immediately for a soft-serve consistency, or transfer to an airtight container and freeze for another 3 to 4 hours to harden.

Notes

An ice cream maker is required for this recipe.
A food thermometer is recommended to ensure the custard reaches the correct temperature (170-175°F) for proper thickness and safety.
Ingredient substitutions are noted as being available.

Nutrition

Serving Size: 1/2 cup
Calories: 300-350
Sugar: 25-30 g
Sodium: 50-70 mg
Fat: 20-25 g
Saturated Fat: 12-15 g
Carbohydrates: 28-32 g
Fiber: 1-2 g
Protein: 5-7 g
Cholesterol: 200-240 mg

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