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.
- 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
- Category: Dessert
- Method: Making Custard, Churning, Freezing
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 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
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.
Find it online: https://cookupjoy.com/chocolate-ice-cream/