Description
This rich and creamy double chocolate ice cream recipe features a smooth custard base infused with cocoa and melted semisweet chocolate. Perfectly balanced with a hint of vanilla and a creamy texture from whole milk and heavy cream, this ice cream delivers intense chocolate flavor with optional mix-ins for added texture. A homemade treat ideal for chocolate lovers craving a decadent dessert.
Ingredients
Scale
Ice Cream Base
- ⅔ cup sugar (divided)
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 big pinch salt
- 4 large egg yolks
- 2 ounces semisweet chocolate (in small pieces)
Optional Mix-ins
- ½-1 cup mini chocolate chips or other mix-ins
Instructions
- Making the Custard Base: In a medium pot over medium heat, stir together half of the sugar (⅓ cup or 83g), whole milk, heavy cream, cocoa powder, vanilla extract, and salt. Stir occasionally, pressing the cocoa powder against the side of the pot with your spatula to break up clumps. Heat for 8-10 minutes until the mixture is warm, steamy, and just about to simmer, but do not let it boil.
- Preparing the Egg Yolks: Meanwhile, whisk together the four egg yolks and the remaining half of the sugar in a large heat-safe bowl. Whisk until the mixture becomes pale yellow and thick, achieving the ribbon stage where the batter falls off the whisk in visible ribbons.
- Tempering the Egg Yolks: Remove the warm cream mixture from heat. Carefully pour about 1-2 tablespoons (15-30 ml) of the warm cream into the yolk mixture at a time, whisking vigorously to combine. Repeat until about half of the cream mixture has been incorporated to temper the eggs gently.
- Cooking the Custard: Pour the tempered egg yolk mixture back into the pot with the remaining cream mixture. Return to medium heat and cook, stirring occasionally, until the custard thickens enough to coat the back of a spoon or reaches 170°F (75°C), about 5-10 minutes. Avoid boiling the custard.
- Adding the Chocolate: Place the semisweet chocolate pieces in a large heat-safe bowl. Pour about ¼ cup (60 ml) of the warm custard into the chocolate and whisk until fully melted. Add the remaining custard to the bowl and stir until well combined. The custard mixture will be thick.
- Chilling the Custard: Cover the chocolate custard mixture and refrigerate for at least four hours or up to one day until it is cold to the touch.
- Churning the Ice Cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions, typically about 10-15 minutes, until the ice cream forms rounded domes over the paddle. During the last five minutes of churning, add optional mix-ins like mini chocolate chips if desired.
- Serving: For chocolate soft serve, enjoy immediately after churning. For traditional firm ice cream, transfer to an airtight container and freeze for at least four hours before serving to allow the ice cream to harden.
Notes
- Do not let the custard boil to avoid curdling the eggs.
- Tempering the egg yolks prevents scrambling when adding hot cream.
- Use good-quality semisweet chocolate for best flavor.
- Chill custard thoroughly before churning for a smoother texture.
- Mix-ins are optional and can be customized to your taste.
- Freezing time for firm ice cream is at least four hours but can be longer for a firmer texture.
