This creamy chocolate custard ice cream is a chocolate lover’s dream! It’s rich, smooth, and has a simple recipe that will have you smiling with every scoop.
Making this treat is so fun! I love how it fills the kitchen with a yummy chocolate scent. Serve it up with a sprinkle of nuts or on top of a warm brownie for a delightful combo!
Key Ingredients & Substitutions
Whole Milk: This is a base for our ice cream. If you’re looking for a lighter option, you can use 2% milk, but the texture may not be as creamy. For a dairy-free version, try almond or oat milk, but be aware that the taste and texture will vary.
Heavy Cream: Adds richness and creaminess. If you want a lighter ice cream, you can mix in some half-and-half instead, or use coconut cream for a dairy-free alternative.
Egg Yolks: They provide a smooth custard texture. If you want to keep it egg-free, you can try using cornstarch or a commercial egg replacer, but the flavor and texture might differ a bit.
Cocoa Powder: Unsweetened cocoa gives deep chocolate flavor. If you want something milder, you can use sweetened cocoa mix, but reduce the sugar in the recipe. Dark chocolate can also add great taste!
Bittersweet or Semisweet Chocolate: This can be swapped for milk chocolate if you prefer a sweeter ice cream. Just note that it will change the overall flavor and sweetness level!
How Do You Ensure a Smooth Custard?
Making the custard smooth can be tricky, especially when working with eggs. Here’s how to get it right:
- Always whisk the egg yolks and sugar until they are pale and thick before adding the hot milk.
- Pour the hot mixture slowly into the yolks while continuously whisking. This is called tempering and prevents the eggs from cooking too quickly.
- When cooking the custard on the stove, keep the heat low and stir constantly. This helps avoid scrambling the eggs and ensures the custard thickens evenly.
Using a fine mesh sieve to strain the custard before cooling removes any unwanted lumps, ensuring your ice cream will have that lovely creamy texture!
Easy Creamy Chocolate Custard Ice Cream
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 ounces bittersweet or semisweet chocolate, finely chopped
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Chocolate shavings or curls (for garnish, optional)
How Much Time Will You Need?
This delightful creamy chocolate custard ice cream requires about 30 minutes for preparation and cooking, followed by at least 4 hours of chilling time. After churning, give it an additional 4 hours in the freezer to firm up. In total, you should set aside a day for the best results!
Step-by-Step Instructions:
1. Prepare the Custard Base:
In a medium saucepan, mix together the whole milk, heavy cream, and cocoa powder. Heat the mixture over medium heat, stirring gently until it becomes hot but does not boil. Keep an eye on it to avoid boiling over!
2. Whisk Egg Yolks and Sugar:
In a separate medium bowl, whisk the egg yolks and granulated sugar together until the mixture turns pale and slightly thick. This adds a nice richness to your ice cream!
3. Temper the Eggs:
Slowly pour about 1 cup of the hot milk mixture into the egg yolk mixture, whisking vigorously as you go. This process, called tempering, helps to gently raise the temperature of the yolks without scrambling them.
4. Combine and Cook:
Now, pour the tempered egg yolk mixture back into the saucepan with the rest of the milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula. Keep scraping the bottom and sides of the pan to prevent sticking, until the custard thickens enough to coat the back of the spoon (about 170°F or 77°C). Make sure not to let it boil!
5. Add Chocolate:
Take the saucepan off the heat and immediately stir in the finely chopped chocolate, vanilla extract, and a pinch of salt. Keep stirring until all the chocolate is melted and the custard is smooth and silky.
6. Cool the Custard:
Pour the smooth chocolate custard through a fine mesh sieve into a clean bowl to catch any lumps. Allow it to cool to room temperature. Once cool, cover it and pop it in the fridge for at least 4 hours or overnight until it’s nice and chilled.
7. Churn the Ice Cream:
After chilling, pour the chocolate custard into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes until it reaches a soft-serve consistency.
8. Freeze Until Firm:
Transfer the churned ice cream into an airtight container and freeze it for at least 4 hours to firm up. This step is essential for proper scoopability!
9. Serve:
Scoop out the creamy chocolate custard ice cream into bowls or cones. If you like, top it with chocolate shavings or curls for that extra touch of indulgence. Enjoy every delicious bite!
This recipe yields a rich, velvety chocolate ice cream that’s incredibly satisfying and easy to make. Perfect for any chocolate lover!
FAQs About Easy Creamy Chocolate Custard Ice Cream
Can I Use Egg Substitutes in This Recipe?
Yes, you can! For an egg-free version, try using 1 tablespoon of cornstarch mixed with 2 tablespoons of water as a thickener. However, this may change the texture slightly, so be prepared for a slightly different outcome than traditional custard ice cream.
How Do I Store Leftovers?
Any leftover ice cream can be stored in an airtight container in the freezer for up to 2 weeks. Before serving, allow it to sit at room temperature for about 5-10 minutes for easier scooping.
Can I Make This Ice Cream Without an Ice Cream Maker?
Absolutely! If you don’t have an ice cream maker, pour the chilled custard into a shallow dish and place it in the freezer. Every 30 minutes, stir it with a fork to break up ice crystals until it’s firm and creamy, which should take about 3-4 hours.
What Variations Can I Try?
You can easily customize this ice cream! Consider adding mix-ins like nuts, cookie chunks, or swirls of caramel or peanut butter during the last few minutes of churning. For a mocha flavor, add a tablespoon of instant coffee granules to the milk mixture!
