Description
This rich and creamy homemade chocolate ice cream combines the deep flavors of Dutch cocoa powder and bittersweet chocolate with a smooth custard base. Slowly cooked on the stovetop to perfection, this classic dessert is then chilled and churned for an indulgent treat that’s perfect for chocolate lovers craving a luxurious frozen dessert.
Ingredients
Ice Cream Base
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar, divided
- 1/4 cup corn syrup (or more sugar)
- 3 Tbsp Dutch cocoa powder
- 4 oz. bittersweet chocolate, chopped
- 4 large egg yolks
- 2 tsp vanilla extract
Instructions
- Prepare Cocoa Mixture: In a medium saucepan, whisk together 1/2 cup of the granulated sugar and Dutch cocoa powder. Gradually whisk in the heavy cream, whole milk, and corn syrup. Heat the mixture over medium heat until it simmers, with bubbles appearing at the edges of the pan.
- Melt Chocolate: Place chopped bittersweet chocolate in a microwave-safe bowl. Melt it on 50% power in 30 second increments, stirring after each until fully melted. Allow to cool slightly.
- Whisk Egg Yolks and Sugar: In a medium heatproof mixing bowl, whisk the remaining 1/4 cup sugar with the egg yolks until the mixture becomes pale and fluffy, about 1 to 2 minutes. Stir in the slightly cooled melted chocolate. Note: the mixture may thicken and appear to set – this is normal.
- Temper Egg Mixture: Slowly pour about 1 cup of the hot milk and cocoa mixture into the egg yolk and chocolate mixture, whisking constantly to temper the eggs and prevent curdling. Then, gradually whisk this tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture.
- Cook Custard: Cook the combined mixture over medium heat, stirring constantly until it thickens slightly and coats the back of a wooden spoon. The temperature should reach between 175°F and 180°F on an instant-read thermometer.
- Add Vanilla and Chill: Immediately remove from heat and pour the custard into a large heatproof bowl. Stir in the vanilla extract. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill thoroughly in the refrigerator for at least 6 hours.
- Churn Ice Cream: Pour the chilled custard base into an ice cream maker and churn according to the manufacturer’s instructions.
- Freeze to Firm: Transfer the churned ice cream into a freezer-safe container. Freeze for 6 to 12 hours until firm before serving.
Notes
- Using Dutch-processed cocoa powder gives the ice cream a darker color and smoother chocolate flavor.
- Corn syrup helps prevent crystallization and keeps the ice cream texture smooth.
- Tempering the egg yolks is crucial to avoid scrambling them when adding the hot mixture.
- Pressing plastic wrap directly onto the custard during chilling prevents the formation of a skin.
- Chilling the custard base thoroughly before churning ensures a better texture.
- Freezing after churning is necessary for firm, scoopable ice cream.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
