Chocolate Ice Cream Recipe
This is the smoothest, and best ever chocolate ice cream recipe you’ll ever make. It’s luscious and creamy, and no one will believe you made it from scratch!
I’m not a huge ice cream fan, but I am telling you right now, this is the best, smoothest, creamiest, and tastiest chocolate ice cream recipe that you will ever make.
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Exaggerating? Not one bit, because everyone who has tasted it agrees. By the way, I’m not tooting my own horn because it’s not my recipe. Years ago, well before I started Christina’s Cucina, I bought The International Chocolate Cookbook by Nancy Baggett.
You may also enjoy this rhubarb crumble ice cream recipe
It’s not a beginner baker’s cookbook as most of the recipes span over two pages with very fine print, are quite complicated, and have many steps. I do love it, but I know that most people would not have any interest in such recipes simply due to time constraints and the complexity of the steps.
The recipes are solid, and this chocolate ice cream recipe is absolutely worth the extra steps in order to be rewarded with this decadent, delicious dessert! Also, this chocolate custard ice cream is not cloyingly sweet, nor sickeningly rich–it’s absolutely perfect!
I will walk you through each of the steps so that your efforts will be successful.
Try this easy blender orange ice cream when you are on a time crunch.
Please read through the entire recipe before beginning, and follow the steps as directed.
Chocolate Ice Cream Recipe
slightly adapted from Nancy Baggett’s recipe in The International Chocolate Cookbook
makes about 2 quarts of ice cream 10 servings
FULL PRINTABLE RECIPE BELOW
Ingredients
- good quality unsweetened cocoa powder, like Barry or Perugina
- sugar
- whole milk
- heavy whipping cream
- eggs
- egg yolks
- bittersweet or semisweet chocolate
- vanilla extract
Special equipment: ice cream maker (this is the newer model of the one I have). A candy thermometer is helpful.
Directions
- Place the chocolate pieces or chips into a deep, heatproof bowl and set aside.
- Put the cocoa powder and 1/2 of the sugar in a large saucepan and stir with a whisk. Slowly pour in the milk, while continuing to whisk, then add the cream. Turn the burner on to medium high heat and bring to a boil, while constantly whisking. When the mixture begins to boil, set a timer for 2 minutes and whisk until the time is up. Remove from heat and set aside; whisk the mixture every once in a while to avoid a skin from forming.
- In a medium sized, non-aluminum bowl (preferably in a stand mixer), whisk the remaining sugar, eggs, and egg yolks until well blended. While still whisking, temper the egg mixture by slowly adding about a cup of the cocoa mixture to it.
- Pour 1/3 cup (UK: about a third of a teacup) of the cocoa mixture over the chocolate in the bowl and stir to melt the chocolate. Add 1/3 cup more cocoa mixture to the chocolate to finish melting it completely. It should be completely smooth when ready; set aside.
- Put the egg mixture back into the saucepan and place over medium low heat. Continue stirring and adjust the heat so that the mixture heats well, but doesn’t overheat (as this may cause the eggs to curdle-if this happens, it’s not the best, but use an immersion blender to smooth out the lumps).
If the mixture begins to heat too quickly and rise up, remove from the heat immediately and stir quickly. Continue to cook until the mixture is very hot and leaves a thick film on the back of a spoon (or until 160° F/71° C). Immediately remove from heat and continue to stir for half a minute.
- Stir a cup of this hot mixture into the reserved chocolate mixture until smooth.
Add the chocolate mixture and vanilla back into the egg mixture in the pot, whisking until well-blended and smooth.
- Pour through a fine sieve into a bowl. Cover and refrigerate for at least 6 hours.
8.Process in an ice-cream maker according to their directions, then place into a freezer-proof container and place in the freezer for at least 8 hours before scooping into pretty bowls.
I think you’ll agree that this is definitely the best dark chocolate custard ice cream recipe you’ll ever have!
And if this is simply too lengthy or labor intensive for you, here’s a recipe that is the antithesis of this chocolate ice cream as it’s so incredibly easy, it’s hard to believe! Lemon ice cream made in a blender!
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The Smoothest and Best Ever Dark Chocolate Custard Ice Cream
Ingredients
- ⅓ cup unsweetened cocoa powder (good quality, see notes)
- 1 cup sugar (divided in half)
- 2 cups whole milk
- 2 ⅓ cups heavy whipping cream
- 2 large eggs
- 4 egg yolks (do not add whites)
- 4 oz semisweet chocolate (coarsely chopped or chips)
- 1 tsp vanilla extract
Instructions
Make the cocoa mixture:
- Place the chocolate pieces or chips into a deep, heatproof bowl and set aside.
- Place cocoa powder and half of the sugar in a large saucepan and stir with a whisk. Slowly pour in the milk, while continuing to whisk, then add the cream.
- Turn the burner on to medium high heat and bring to a boil, while constantly whisking.
- When the mixture begins to boil, set a timer for 2 minutes and whisk until the time is up. Remove from heat and set aside; whisk the mixture every once in a while to avoid a skin from forming.
Temper the egg mixture by using the part of the cocoa mixture:
- In a medium sized, non-aluminum bowl (preferably in a stand mixer), whisk the remaining sugar, eggs, and egg yolks until well blended.
- While still whisking, temper the egg mixture by slowly adding about a cup of the cocoa mixture to it.
Melting the chocolate:
- Pour one-third cup of the cocoa mixture over the chocolate in the bowl and stir to melt the chocolate.
- Add one-third cup more of the cocoa mixture to the chocolate to finish melting it completely. It should be completely smooth when ready; set aside.
Making the ice cream:
- Put the tempered egg mixture back into the saucepan and place over medium low heat. Continue stirring and adjust the heat so that the mixture heats well, but doesn't overheat (as this may cause the eggs to curdle-don't worry, I have a fix if they do-see notes!)
- If the mixture begins to heat too quickly and rise up, remove from the heat immediately and stir quickly. Continue to cook until the mixture is very hot and leaves a thick film on the back of a spoon (or until 160 F°/71° C). Immediately remove from heat and continue to stir for half a minute.
- Stir a cup of this hot mixture into the chocolate mixture until smooth. Add the chocolate mixture and vanilla back into the egg mixture, stirring until well-blended and smooth.
- Pour through a fine sieve into a freezer-proof bowl. Cover and refrigerate for at least 6 hours.
- Process in an ice-cream maker according to their directions, then place into a freezer-proof container and place in the freezer for at least 8 hours before scooping into bowls or cones to serve.
Notes
- Be sure to use the best quality cocoa and chocolate you can find like Barry or Perugina (please do not use the standard grocery store brand as the end result will not be good.) The same goes for the quality of chocolate.
- If the eggs curdle, just process with an immersion blender afterwards to smooth the mixture.
Nutrition
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WOW!! Love this recipe! Thank you for sharing!!
Do you have a recipe for strawberry ice cream?
I do not have one, but you can make my blender ice creams using some citrus and add strawberries.