This homemade chocolate custard ice cream is creamy, rich, and oh-so-chocolatey! Plus, it’s super easy to whip up in your kitchen.
Get ready for a treat! Making ice cream from scratch is so much fun. I love scooping it right out of the freezer and enjoying it on a sunny day. Yum!
Key Ingredients & Substitutions
Whole Milk: Whole milk gives the ice cream a creamy texture. If you’re lactose intolerant, you can use lactose-free milk or almond milk for a dairy-free option.
Heavy Cream: This adds richness. If you need a lighter alternative, half-and-half works, though the ice cream may be less creamy.
Cocoa Powder: Unsweetened cocoa powder is key for that deep chocolate flavor. You can replace it with Dutch-process cocoa for a smoother taste.
Egg Yolks: They help thicken the custard and give it a rich texture. For a vegan option, consider using silken tofu blended until smooth, though the flavor will differ slightly.
Semisweet or Bittersweet Chocolate: This is optional but highly recommended! If you prefer, you could use dark chocolate for a more intense flavor.
How Can I Avoid Scrambled Eggs When Making Custard?
The key to avoiding scrambled eggs in your custard is to temper the egg yolks. This means you gradually heat up the yolks with some of the hot mixture, allowing them to warm up without cooking too quickly.
- Start by whisking the yolks in a bowl.
- Slowly pour in a cup of the hot milk mixture while whisking continuously.
- Once mixed, pour it back into the saucepan with the rest of the mixture and heat gently, stirring constantly.
This technique will help you create a smooth and creamy custard without any egg lumps!
Easy Homemade Chocolate Custard Ice Cream
Ingredients You’ll Need:
- 2 cups whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 2 ounces semisweet or bittersweet chocolate, finely chopped (optional for richer chocolate flavor)
- Chocolate shavings or curls for garnish (optional)
How Much Time Will You Need?
This delightful chocolate custard ice cream requires about 20 minutes of active preparation time, along with at least 4 hours in the fridge to chill and an additional 3 hours in the freezer to firm up. It’s worth the wait for such a creamy treat!
Step-by-Step Instructions:
1. Prepare the Base:
In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and unsweetened cocoa powder. Use a whisk to mix everything together over medium heat. Heat until it’s hot but not boiling, making sure the sugar and cocoa are completely dissolved. You want this mix to be nice and smooth!
2. Whisk the Egg Yolks:
While the milk mixture is heating, take a separate bowl and whisk together the egg yolks until smooth. This will help incorporate them into your mixture nicely later.
3. Temper the Egg Yolks:
To prevent scrambling, slowly add about 1 cup of the hot chocolate milk mixture to the egg yolks, whisking constantly. This warms up the yolks gradually. After that, pour the tempered yolk mixture back into the saucepan with the remaining chocolate milk mixture.
4. Cook the Custard:
Cook the mixture over low heat, stirring constantly with a wooden spoon or heatproof spatula. Keep stirring until the custard thickens enough to coat the back of the spoon, which should take about 5-7 minutes. Be careful not to let it boil!
5. Add Flavors:
Once thickened, take the saucepan off the heat and stir in the vanilla extract and chopped chocolate (if you’re using it). Mix until everything is fully melted and the custard is nice and smooth.
6. Strain the Custard:
To ensure your ice cream is perfectly silky, strain the custard through a fine-mesh sieve into a clean bowl. This will remove any tiny cooked egg bits.
7. Chill:
Cover the custard and place it in the refrigerator for at least 4 hours, or overnight if you have the time. The colder the mixture, the better it will churn!
8. Churn the Ice Cream:
After it’s chilled, take the custard and churn it in your ice cream maker according to the manufacturer’s instructions. It should reach a soft-serve consistency.
9. Freeze Until Firm:
Transfer your soft ice cream to a freezer-safe container and let it sit in the freezer for at least 3 hours to firm up nicely.
10. Serve and Enjoy:
When you’re ready to enjoy, scoop out generous portions into bowls or cones. Top with chocolate shavings or curls if you like. It’s a delicious way to treat yourself!
Enjoy your creamy, rich homemade chocolate custard ice cream! You’ll love every spoonful.
FAQ About Easy Homemade Chocolate Custard Ice Cream
Can I Use Low-Fat Milk or Cream in This Recipe?
While you can use low-fat milk, it will result in a less creamy texture. For the best flavor and creaminess, stick to whole milk and heavy cream. However, if you’re looking for a lighter option, consider using half-and-half to maintain some richness.
How Should I Store Leftover Ice Cream?
Store leftover ice cream in an airtight container in the freezer. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. It should stay good for about 1-2 weeks.
Can I Make This Recipe Without Egg Yolks?
Yes! You can use a vegan custard base or substitute the egg yolks with 1/4 cup of silken tofu blended until smooth. Alternatively, you can use a store-bought egg-free ice cream base, but the final product may differ in texture and flavor.
What if My Ice Cream Is Too Soft After Churning?
If your ice cream is too soft after churning, simply transfer it to a freezer-safe container and freeze it for a few more hours. This will help it firm up to the desired texture for scooping.
