Description
Rich, creamy, and loaded with deep chocolate flavor, this homemade chocolate ice cream is a dream come true for any chocolate lover. Simple to make, yet decadently indulgent, this recipe creates the perfect balance of sweetness and richness. With high-quality ingredients and a smooth, custard base, you’ll be enjoying your own scoop of velvety, homemade ice cream in no time.
Ingredients
Scale
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup unsweetened cocoa powder (I use Hershey’s)
- 2 ounces semi-sweet chocolate, finely chopped
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 5 large egg yolks
Instructions
- In a large saucepan, whisk together the whole milk, heavy cream, and unsweetened cocoa powder. Bring the mixture to a simmer over medium-low heat, then turn off the heat.
- Stir in the finely chopped semi-sweet chocolate and vanilla extract, mixing until the chocolate is fully melted.
- Add ¾ cup of granulated sugar to the milk mixture. Bring it back to a simmer, whisking occasionally to dissolve the sugar.
- In a medium bowl, whisk together the remaining ¼ cup of sugar and egg yolks until slightly thickened and light in color.
- Gradually add ¼ cup of the hot milk mixture to the egg yolks, whisking constantly. Continue adding the milk mixture in ¼-cup increments until fully combined.
- Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly until the custard thickens enough to coat the back of a spoon.
- Strain the custard through a fine-mesh strainer into a bowl. Allow the custard to cool, then refrigerate until cold (preferably overnight).
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
- When the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for several hours until firm.
Notes
- For best results, chill the custard overnight to ensure a smooth, creamy texture.
- Store the ice cream in an airtight container with plastic wrap pressed on the surface to prevent ice crystals.
- Ice cream can be stored in the freezer for up to 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 4-8 hours (or overnight)