Silky Homemade Chocolate Ice Cream (Custard Method)
Rich, creamy, and never icy — this homemade chocolate ice cream uses the custard method for a silky texture that scoops like a dream. Made with real cream, egg yolks, and dark chocolate, it's the summer dessert you'll make on repeat.
Equipment
- Medium Saucepan (heavy-bottomed)
- Whisk
- Fine-mesh strainer
- Large Bowl for Ice Bath
- Ice cream maker
- Airtight Container
- Rubber spatula
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsweetened cocoa powder (Dutch-process preferred)
- 4 oz dark chocolate (70%), finely chopped
- 5 large egg yolks
- 2 tsp vanilla extract
Instructions
- Set up your ice bath: Fill a large bowl with a few inches of cold water and plenty of ice. Place a smaller bowl with your fine-mesh strainer on top. This will be where your finished custard lands.
- Whisk the dry ingredients: In your saucepan, whisk together the sugar, cocoa powder, and salt until there are no lumps.
- Add the cream and milk: Pour in the heavy cream and whole milk. Whisk until the cocoa is fully incorporated and the mixture is smooth. Set the pan over medium heat.
- Heat the mixture: Stir occasionally with a rubber spatula until it's steaming and small bubbles form around the edges. Do not let it boil.
- Temper the egg yolks: While the cream heats, whisk the egg yolks in a medium bowl until they're pale and thick, about 30 seconds. Slowly drizzle about a cup of the hot cream mixture into the yolks while whisking constantly.
- Cook the custard: Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spatula and a finger drawn through leaves a clean line that holds, about 5-8 minutes.
- Add the chocolate and strain: Remove pan from heat. Add chopped dark chocolate and vanilla; stir until melted and smooth. Immediately pour through the strainer into the bowl over the ice bath.
- Cool and chill: Let custard sit in ice bath, stirring occasionally, until cool to the touch (15-20 minutes). Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 4 hours, or overnight.
- Churn: Pour cold custard into ice cream maker and churn according to manufacturer's instructions until it looks like soft-serve.
- Freeze to harden: Transfer churned ice cream to an airtight container. Smooth top, press plastic wrap directly onto surface, and freeze for at least 4 hours until scoopable. Overnight is best.
Notes
Temper the egg yolks slowly to avoid scrambling. Don't skip the ice bath — it stops the cooking instantly and preserves the silky texture. Freeze your ice cream maker's bowl for a full 24 hours. Press plastic wrap directly onto the surface of the ice cream to prevent ice crystals. The custard base can be refrigerated for 3-4 days before churning. Churned ice cream keeps for 2-3 weeks. If too hard, let sit at room temperature for 10-15 minutes before scooping.