This creamy chocolate custard ice cream is a chocolate lover’s dream! With rich chocolate flavor and a silky texture, it’s perfect for warm days or sweet cravings.
Making it at home is easier than you think! Simply whip up the custard, chill it, and churn it in your ice cream maker. Trust me, you’ll be licking the bowl clean! 🍦
Key Ingredients & Substitutions
Whole Milk: This is essential for a creamy base. If you’re looking for a lighter version, you can substitute with 2% milk, but your ice cream won’t be quite as rich.
Heavy Cream: It contributes to the luxurious texture of the ice cream. For a lower-fat option, use half-and-half, but keep in mind the creaminess will be reduced.
Sugar: Granulated sugar sweetens the custard. You can use alternatives like coconut sugar or honey, but adjust the quantity since they can vary in sweetness.
Egg Yolks: These provide structure and richness. If you want a vegan version, try using silken tofu blended smooth or a commercial vegan egg substitute.
Cocoa Powder: Unsweetened cocoa brings a rich chocolate taste. You can use Dutch-processed cocoa as a substitute for a deeper flavor, but note that it will change the acidity.
Chocolate: Semi-sweet or bittersweet chocolate is perfect here. If you like things sweeter or have a specific preference, feel free to swap it for milk chocolate.
How Do I Prevent My Custard from Curdling?
Curdling can be a big concern when cooking egg-based custards! The key is to heat your milk mixture properly and temper the eggs gradually.
- Always warm the milk mixture until it just steams—this helps avoid shocking the eggs.
- Slowly add a bit of the warm mixture to the egg yolks, whisking continuously. This raises the yolks’ temperature gently.
- Pour the tempered egg mixture back into the saucepan slowly and stir constantly. This allows the eggs to cook evenly without curdling.
Remember, patience is crucial! If you feel the mixture getting too hot (you can feel it on the back of the spoon), remove it from the heat to cool down slightly.
Easy Creamy Chocolate Custard Ice Cream Recipe
Ingredients You’ll Need:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 cup unsweetened cocoa powder
- 4 oz semi-sweet or bittersweet chocolate, finely chopped
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: chocolate shavings or curls for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time. You will need to chill the custard for at least 4 hours (or overnight) and then churn it in the ice cream maker. Finally, freeze the churned ice cream for 2 hours to firm it up. Total time is around 6-8 hours, mostly hands-off while the ice cream sets.
Step-by-Step Instructions:
1. Prepare the Base:
In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar. Heat over medium heat, stirring gently until the mixture just begins to steam. Be careful not to let it boil, as we want to keep the texture smooth.
2. Mix the Egg Yolks:
While the milk mixture is heating, take a mixing bowl and whisk together the egg yolks, the remaining sugar, unsweetened cocoa powder, and a pinch of salt until everything is well blended and slightly thickened. This creates a nice base for your custard.
3. Temper the Eggs:
Now it’s time to combine the warm milk with the egg yolks. Slowly pour a little bit of the warm milk mixture into the egg yolks while whisking constantly. This process, known as tempering, helps prevent the eggs from curdling.
4. Combine Mixtures:
Once you’ve added some warm milk to the yolks, pour the egg mixture back into the saucepan containing the rest of the milk mixture. This is where the magic truly begins!
5. Cook the Custard:
Cook this combination over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. Continue until the custard thickens enough to coat the back of the spoon, which should be around 170-175°F or 77-80°C. Again, don’t let it boil!
6. Add Chocolate and Flavor:
Remove the saucepan from heat and immediately stir in the chopped semi-sweet or bittersweet chocolate and the vanilla extract. Mix until the chocolate is fully melted and you have a smooth custard.
7. Strain the Custard:
To ensure a silky texture, pour the custard through a fine-mesh sieve into a clean bowl. This step will remove any little bits of cooked egg that may have formed during the heating process.
8. Chill the Custard:
Cover the bowl with plastic wrap, making sure the wrap is pressed directly onto the surface of the custard. This will prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to develop.
9. Churn the Ice Cream:
Once the custard is well-chilled, it’s time to churn! Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft, creamy consistency.
10. Freeze for Firmness:
After churning, transfer the soft ice cream to a freezer-safe container and freeze it for at least 2 hours to allow it to firm up to a scoopable consistency.
11. Serve and Enjoy:
When you’re ready to indulge, scoop the ice cream into bowls or cones. Garnish with chocolate shavings or curls if you like. Enjoy your silky, rich homemade chocolate custard ice cream!
FAQ: Easy Creamy Chocolate Custard Ice Cream
Can I Use Whole Milk Instead of Heavy Cream?
While heavy cream provides a richer texture, you can substitute it with whole milk for a lighter version. Just note that the ice cream will be less creamy and smooth. For best results, consider using at least a 1/2 cup of heavy cream alongside whole milk for added richness.
How Long Does This Ice Cream Last in the Freezer?
This chocolate custard ice cream can last in the freezer for up to 2-3 weeks. To maintain the best texture, ensure that it is stored in an airtight container. If it starts to develop ice crystals, simply let it sit at room temperature for a few minutes before scooping.
Can I Use Low-Fat Milk Instead of Whole Milk?
Yes, but for the creamiest result, I recommend using at least 2% milk rather than skim. Using low-fat milk will make the ice cream less rich in flavor and creaminess, so it’s best to keep the milk as whole as possible for optimal results.
What Should I Do if My Custard Is Too Thick?
If your custard ends up thicker than expected, you can whisk in a bit of warm cream or milk until you reach your desired consistency before churning. Make sure to do this gently so as not to over-whisk!
