This creamy chocolate custard ice cream is pure bliss! With rich chocolate flavor and a smooth texture, it’s a perfect treat for hot days or when you need a little pick-me-up.
Making it at home is so much fun! I love seeing it come together and enjoying a bowl while watching my favorite movie. It’s like happiness in a scoop! 🍦
Key Ingredients & Substitutions
Heavy Cream: This adds richness and creaminess to the ice cream. If you want a lighter version, you can use half-and-half, but the texture will be less creamy.
Whole Milk: Whole milk provides a nice balance of creaminess. You can swap it for almond milk or another non-dairy milk for a lighter or dairy-free option, but it may change the flavor slightly.
Egg Yolks: They’re essential for a rich custard. If you’re looking for an egg-free version, you can try using silken tofu blended until smooth. It won’t taste the same but will give a creamy texture.
Cocoa Powder: Unsweetened cocoa powder gives the chocolate flavor. If you prefer a different chocolate experience, you can use Dutch-processed cocoa for a smoother taste, or even melted dark chocolate for extra richness.
Bittersweet/Semisweet Chocolate: This is important for depth of flavor. If you don’t have it, you can use regular chocolate chips, or even milk chocolate for a sweeter end product.
How Do I Make Sure My Custard Thickens Properly?
Thickening the custard is key for a creamy ice cream. Here are some handy tips:
- Cook on low heat: It’s important to avoid high heat to prevent the eggs from scrambling.
- Stir constantly: Use a wooden spoon or heatproof spatula to keep the mixture moving and cook evenly.
- Check the coating: The custard should coat the back of the spoon. Dip the spoon in, and if you can draw a line with your finger without it running back, you’re good to go!
- Use a thermometer: If you have one, aim for a temperature between 170-175°F (77-80°C) to achieve the right thickness without curdling the eggs.
These tips will help you achieve a perfect custard that leads to delicious ice cream!
How to Make Creamy Chocolate Custard Ice Cream
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1/2 cup unsweetened cocoa powder
- 4 oz bittersweet or semisweet chocolate, finely chopped
- 1 tsp vanilla extract
- Pinch of salt
- Optional: chocolate curls or shavings for garnish
How Much Time Will You Need?
This creamy chocolate custard ice cream takes about 20 minutes to prepare, plus at least 4 hours of chilling time in the fridge. Once your ice cream is churned, it needs another 2 hours in the freezer to firm up. So in total, plan for around 6-7 hours, but most of it is hands-off time!
Step-by-Step Instructions:
1. Preparing the Cream Mixture:
In a medium saucepan, combine the heavy cream, milk, and half of the sugar (about 6 tablespoons). Heat it over medium heat until it’s hot but not boiling, and make sure the sugar is completely dissolved. Stir it gently to mix everything well.
2. Whisking Egg Yolks:
In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture becomes pale in color and slightly thick. This can take about a minute, so keep whisking!
3. Tempering the Egg Yolks:
To prevent the yolks from curdling, gradually whisk in about 1 cup of the hot cream mixture to the egg yolks, stirring constantly. This process is called tempering, and it helps to gently warm the yolks without scrambling them.
4. Combining Mixtures:
Once tempered, pour the egg yolk mixture back into the saucepan with the remaining cream mixture, stirring together.
5. Cooking the Custard:
Turn the heat to low and cook the mixture while stirring constantly with a wooden spoon or heatproof spatula. You’ll want to cook it until it thickens enough to coat the back of a spoon (around 170-175°F or 77-80°C). Be careful not to let it boil, as that can cause it to separate.
6. Adding Flavor:
After removing the pot from the heat, whisk in the cocoa powder, chopped chocolate, vanilla extract, and a pinch of salt until everything is smooth and well combined. It should smell divine!
7. Straining the Custard:
To ensure a silky texture, pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. This step makes your ice cream extra creamy!
8. Chilling the Custard:
Let the mixture cool to room temperature. Once cool, cover it and refrigerate for at least 4 hours, or overnight if you can wait. This helps the flavors to develop!
9. Churning the Ice Cream:
When you’re ready to make ice cream, pour the chilled custard into your ice cream maker. Churn according to the manufacturer’s instructions until you achieve a soft-serve consistency.
10. Freezing the Ice Cream:
Transfer the churned ice cream to a lidded container. Freeze for at least 2 hours to firm it up fully. This waiting can be the hardest part, but it’s worth it!
11. Serving:
Once the ice cream is set, serve it in bowls or cones. Feel free to garnish with chocolate curls or shavings for an extra special touch!
Enjoy this rich, velvety chocolate custard ice cream that melts in your mouth!
Can I Use Lower-Fat Milk in This Recipe?
Yes, you can substitute whole milk with lower-fat options like 2% or skim milk, but keep in mind that the ice cream may not be as creamy and rich. Using a combination of milk and cream could help maintain some creaminess.
How Do I Store Leftover Ice Cream?
Store leftover ice cream in an airtight container in the freezer. It can last for up to 2 weeks. To minimize ice crystals, press a piece of plastic wrap against the surface before sealing the container.
What If I Don’t Have an Ice Cream Maker?
No problem! You can pour the custard into a shallow dish and place it in the freezer. Stir every 30 minutes for about 3-4 hours to break up ice crystals until it reaches the desired creamy consistency.
Can I Add Mix-Ins to This Ice Cream?
Absolutely! You can mix in chocolate chips, nuts, or crushed cookies during the last few minutes of churning for added texture and flavor. Just ensure not to add too many, or it may affect the ice cream’s texture!
