This Easy Homemade Chocolate Custard Ice Cream is creamy and rich, making it a chocolate lover’s dream. With just a few simple ingredients, you can whip up a delightful treat!
Making ice cream is fun! I love how the kitchen smells while it’s cooking. Once it’s done, I may have a small bowl…or maybe two! 😉 It’s perfect for hot days or when you just need a sweet pick-me-up.
Key Ingredients & Substitutions
Whole Milk: A must for creaminess! If you’re looking for a lighter option, you can use 2% milk. However, I find that whole milk gives the best texture and flavor.
Heavy Cream: For that rich mouthfeel, heavy cream is the way to go. If you’re after a lower-fat version, coconut cream can be a tasty alternative, but it will change the flavor a bit.
Granulated Sugar: This adds sweetness. You can swap it for brown sugar or even maple syrup. Just remember, the flavor will change slightly, but still delicious!
Cocoa Powder: Unsweetened cocoa is essential for that deep chocolate flavor. You can try Dutch-processed cocoa for a smoother taste, but avoid sweetened varieties.
Bittersweet Chocolate: I’ve used bittersweet chocolate for its rich flavor. Semi-sweet chocolate works too. If you’re dairy-free, look for dark chocolate with no milk.
Egg Yolks: These create a creamy custard base. For an egg-free version, you can use cornstarch as a thickener, about 2 tablespoons should do.
How Do I Make Sure My Custard Doesn’t Curdle?
Custard is all about patience! Here’s a simple guide to avoid curdling:
- Heat slowly and avoid boiling. Keep the flame on low to medium-low.
- Always whisk constantly, especially during the cooking stage, which helps to evenly distribute heat.
- Temper your egg yolks. This means gradually adding hot liquid into your yolks, preventing them from cooking too fast.
With these tips, your custard should stay smooth and creamy!
How Do I Get the Perfect Texture When Churning Ice Cream?
Churning is crucial for a creamy texture. Here’s what to remember:
- Ensure your ice cream maker bowl is completely frozen. Usually, it needs to be in the freezer for 24 hours prior to use.
- Don’t over-churn. You want soft-serve consistency before transferring to the freezer. This usually takes about 20–25 minutes.
- Freeze it in an airtight container to prevent ice crystals from forming. Remember to scoop it out with a warm spoon for easier serving!
These steps will help you achieve that smooth, indulgent texture in your ice cream.
Easy Homemade Chocolate Custard Ice Cream
Ingredients You’ll Need:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 large egg yolks
- 4 oz bittersweet or semi-sweet chocolate, chopped
- 1 tsp vanilla extract
- Pinch of salt
- Optional: chocolate curls or shavings for garnish
How Much Time Will You Need?
This delicious chocolate custard ice cream will take about 20 minutes to prepare and 25 minutes to churn. However, make sure to account for at least 4 hours to chill the custard and another 4 hours to freeze the ice cream. In total, you’re looking at about 8.5 hours, most of which is waiting time for chilling and freezing. Patience pays off with this creamy delight!
Step-by-Step Instructions:
1. Prepare the Chocolate Base:
In a medium saucepan, combine the milk, heavy cream, half of the sugar (about 3/8 cup), and cocoa powder. Whisk this over medium heat until everything is hot and smooth, but make sure it doesn’t boil. You want it warm enough to melt the chocolate but not bubbling away.
2. Melt the Chocolate:
Once your mixture is hot, remove the saucepan from the heat. Add the chopped chocolate and stir it in until completely melted and smooth. Allow the mixture to cool slightly as you prepare the egg yolks.
3. Whisk the Egg Yolks:
In a separate bowl, whisk together the egg yolks with the remaining sugar until the mixture becomes pale and slightly thickens. This will help create a rich custard texture.
4. Temper the Egg Yolks:
To avoid scrambling the eggs, gradually whisk about 1/2 cup of the warm chocolate milk mixture into the egg yolks. This process warms up the yolks gently and prepares them for the hot mixture.
5. Combine the Mixtures:
Now, slowly pour the tempered yolk mixture back into the saucepan with the remaining chocolate milk mixture, whisking constantly. This helps to blend everything together smoothly.
6. Thicken the Custard:
Return the saucepan to medium-low heat, stirring constantly. Cook until the custard thickens enough to coat the back of a wooden spoon (you want it around 170–175°F or 77–80°C). Just remember, no boiling!
7. Strain the Custard:
After thickening, remove the saucepan from heat and strain the custard through a fine-mesh sieve into a clean bowl. This helps remove any tiny bits of cooked egg, making your ice cream super smooth.
8. Flavor the Custard:
Stir in the vanilla extract and a pinch of salt for added flavor. Mix it well and then cover the bowl.
9. Chill the Custard:
Refrigerate the custard until it’s completely chilled. This will take at least 4 hours or, for best results, leave it overnight!
10. Churn the Ice Cream:
Once your mixture is chilled, pour it into an ice cream maker. Churn according to the manufacturer’s instructions, usually for about 20–25 minutes or until it reaches soft-serve consistency.
11. Freeze the Ice Cream:
Transfer the soft ice cream to an airtight container and place it in the freezer. Let it freeze for at least 4 hours to firm up perfectly.
12. Serve and Enjoy:
Once your ice cream is nice and firm, scoop it into bowls or cones. Feel free to garnish with chocolate curls or shavings if you’re feeling fancy! Enjoy your delicious, creamy homemade chocolate custard ice cream!
FAQ for Easy Homemade Chocolate Custard Ice Cream
Can I Substitute Eggs in This Recipe?
Yes, if you want to make an egg-free version, you can use cornstarch as a thickening agent. Use about 2 tablespoons of cornstarch mixed with a little cold milk before adding it to the chocolate mixture. This will help achieve a creamy texture without the eggs.
How Do I Get My Ice Cream to Be Creamier?
To enhance creaminess, ensure that you’re using full-fat ingredients, like whole milk and heavy cream. Also, don’t skip the churning step as this incorporates air, creating a smoother texture!
How Should I Store Leftover Ice Cream?
Store leftover ice cream in an airtight container in the freezer. It can last for about 2 weeks, but it’s best enjoyed within the first week for optimal freshness and flavor. To serve, let it sit at room temperature for a few minutes for easier scooping!
Can I Add Mix-Ins to the Ice Cream?
Definitely! You can fold in chocolate chips, nuts, or even swirl in some caramel or fudge just before transferring it to the freezer. Add these mix-ins during the last few minutes of churning for the best distribution!
