This Chocolate Custard Ice Cream is rich, creamy, and oh-so-chocolatey! Made with simple ingredients, it’s a sweet treat that will make your taste buds dance with joy!
I love how easy it is to whip up this ice cream. Just mix, chill, and churn—then enjoy a scoop (or three) while dreaming of summer! 🍦
Key Ingredients & Substitutions
Heavy Cream: This ingredient gives the ice cream its luxurious creaminess. If you’re looking for a lighter option, you might try using half-and-half or whole milk, but it won’t be as rich.
Whole Milk: Whole milk is preferred for a balanced taste. You can substitute 2% milk, but keep in mind the ice cream might be less creamy.
Sugar: Granulated sugar adds sweetness. If you want a different sweetness level or are looking to reduce calories, you could use coconut sugar or a sugar substitute designed for baking.
Cocoa Powder: Unsweetened cocoa powder gives that deep chocolate flavor. For a sweeter taste, use Dutch-processed cocoa powder, which is less bitter.
Egg Yolks: These enrich the custard. If you prefer a vegan option, you can use cornstarch as a thickener instead, but the texture will differ.
Chocolate Chips: These are optional but add nice texture. You could switch to dark chocolate or white chocolate chips for a fun twist.
How Do You Temper Egg Yolks Without Scrambling Them?
Tempering is key to ensuring your egg yolks don’t scramble. Here’s how to do it safely:
- Whisk your yolks in a separate bowl until they lighten in color.
- Slowly drizzle in about 1/2 cup of the warm milk mixture while continuously whisking. This warms the yolks gently.
- Once mixed, gradually add this yolk mixture back into the saucepan with the warm mixture, stirring constantly.
This slow adjustment helps the yolks blend without curdling, leading to a smooth and creamy custard. Always keep the heat moderate during cooking to prevent boiling, as boiling can ruin the texture too. Happy cooking!
How to Make Chocolate Custard Ice Cream
Ingredients You’ll Need:
Base Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- Pinch of salt
For The Custard:
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 cup semi-sweet chocolate chips (optional, for added texture)
How Much Time Will You Need?
This chocolate custard ice cream takes about 20 minutes of active preparation time, plus an additional 4 hours to chill and set in the refrigerator, and then about 4 hours in the freezer to firm up. Plan for a little waiting, but it’s totally worth it for delicious homemade ice cream!
Step-by-Step Instructions:
1. Heating the Milk Mixture:
In a medium saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, cocoa powder, and a pinch of salt. Stir the mixture continuously until it gets warm and all the sugar and cocoa powder dissolve completely. It should be nice and smooth!
2. Whisking the Egg Yolks:
Grab a separate bowl and whisk the egg yolks until they become pale and slightly thick. This helps to make the ice cream rich and custardy!
3. Tempering the Eggs:
Carefully pour about 1/2 cup of the warm milk mixture into the egg yolks while whisking constantly. This process, known as tempering, helps to raise the temperature of the yolks without cooking them. We want smooth, creamy ice cream!
4. Combining Everything:
Now, gradually add the tempered egg yolk mixture back into the saucepan with the rest of the warm milk mixture. Stir well.
5. Thickening the Custard:
Turn up the heat slightly and cook the mixture over medium heat. Stir constantly until it thickens enough to coat the back of a spoon—this should take about 5-7 minutes. Remember, don’t let it boil!
6. Finishing the Custard:
Once thick, remove the saucepan from heat and stir in the vanilla extract. If you’re using chocolate chips, add them now and stir until they melt into the mixture, making it extra creamy.
7. Straining and Cooling:
Pour the custard through a fine-mesh sieve into a clean bowl to catch any cooked egg bits. Allow it to cool to room temperature. It’s important to let it cool properly before chilling in the fridge!
8. Chilling the Custard:
Once it’s cooled down, cover the bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight—if you can wait that long!
9. Churning the Ice Cream:
After the custard is nice and chilled, pour it into an ice cream maker. Follow the manufacturer’s instructions to churn it until it reaches a soft-serve consistency. It’s starting to look like ice cream!
10. Freezing the Ice Cream:
Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, or until it’s firm. This way, you’ll have perfectly scoopable ice cream!
11. Serve and Enjoy!
Once it’s ready, scoop out the chocolate custard ice cream into bowls or cones and enjoy the rich and creamy flavor. Perfect for a hot day or a special treat!
Can I Use Low-Fat Milk Instead of Whole Milk?
While you can substitute low-fat milk, using whole milk provides a creamier texture and richer flavor. If you want to lighten the recipe, consider using a mix of low-fat milk and cream instead, like 1 cup of low-fat milk and 1 cup of heavy cream.
How Long Does This Ice Cream Last in the Freezer?
Your chocolate custard ice cream can last in the freezer for about 2-3 weeks when stored in an airtight container. To maintain the best texture, try to ensure it’s well-sealed to prevent ice crystals from forming.
Can I Use Different Types of Chocolate?
Absolutely! You can use dark chocolate or milk chocolate chips instead of semi-sweet chocolate for a different flavor profile. Just remember that this might change the sweetness and richness of the ice cream. Adjust sugar levels accordingly if needed.
How Can I Make This Recipe Without an Ice Cream Maker?
If you don’t have an ice cream maker, pour the cooled custard into a shallow dish and place it in the freezer. Stir the mixture every 30 minutes for about 3-4 hours until it’s creamy and frozen, which helps prevent ice crystals from forming.
