Rich Homemade Chocolate Ice Cream

Directions

1. In a medium saucepan, combine the milk, heavy cream, cocoa powder, and half of the sugar. Heat over medium heat until steaming but not boiling, whisking to combine.
2. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
3. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan.
4. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 8–10 minutes). Remove from heat.
5. Stir in the chopped chocolate, vanilla extract, and a pinch of salt until smooth. Let the custard cool to room temperature, then refrigerate for at least 2 hours until fully chilled.
6. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes, until it reaches a soft-serve consistency.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Recipe Details

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill/Churn Time: 2 hours + 25 minutes
Freeze Time: 4 hours
Total Time: About 6 hours 30 minutes
Servings: 6
Difficulty: Medium

Variations & Substitutions

• Substitute semi-sweet chocolate with dark chocolate for a more intense flavor.
• Add a tablespoon of espresso powder to enhance the chocolate depth.
• Mix in chocolate chips, fudge chunks, or nuts during the last few minutes of churning for added texture.
• Use coconut milk instead of cream for a dairy-free version with a subtle coconut note.

Serving Suggestions