Chocolate Frozen Custard
User Reviews
5
Chocolate Frozen Custard
Description
This Chocolate Frozen Custard starts with a custard base of egg yolks whisked together with sugar, optional corn syrup, salt, and Dutch-process cocoa powder. The mixture is gently heated with cream and whole milk, whisking constantly until it thickens enough to coat the back of a spoon, careful to avoid boiling. After straining to ensure smoothness, vanilla extract is added before chilling the mixture completely.
Once chilled, the custard is churned in an ice cream maker to incorporate air while freezing, resulting in a creamy, dense texture characteristic of custard-style desserts. The rich chocolate flavor is well balanced by the vanilla and smooth dairy base, creating a luscious frozen treat.
Chocolate Frozen Custard is best enjoyed shortly after churning but can be stored in the freezer. It works well served on its own or with toppings like fresh fruit or nuts, providing a classic chocolate dessert with a custard's creaminess and silky mouthfeel.
Ingredients
- 6 egg yolk
- 1/2 cup sugar
- 4 Tbsp corn syrup can be omitted
- 1/4 tsp salt
- 1/2 cup cocoa powder Dutch process, unsweetened
- 2 cups heavy cream
- 1 cup milk whole
- 1 tsp vanilla extract
Instructions
- In a heavy bottom medium sized saucepan, add the yolks, sugar, corn syrup, salt, and cocoa powder. Whisk together to combine. Note: I like to sift the cocoa powder, but you don't have to.
- Set over medium heat and slowly whisk in the cream and milk, whisking constantly to combine everything. Cook, whisking or stirring constantly, until the mixture thickens. You do not want it to come to a boil, so watch carefully. I like to switch between my whisk and a silicone 'spoonula' to be able to scrape the sides and bottom of the pan so nothing scorches. You may need to lower your temperature to medium-low, depending on your stove.
- When the mixture is thick enough to coat the back of a spoon it's done.(For me this whole process took about 12 minutes.) Immediately pour through a mesh seive into a bowl and stir in the vanilla. Cover and chill until cold.
- Churn your chilled mixture according to your machine's instructions. Mine takes 20 minutes. You can enjoy the custard right away, or transfer to a container and freeze for up to 4 hours. Frozen custard has a wonderful silky texture that is best enjoyed within 4 hours of making.
Notes
- This recipe is adapted from Serious Eats, focusing on carefully cooking the custard without boiling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1quart
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 217mg | 72% |
| Sodium | 115mg | 5% |
| Potassium | 200mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 1119IU | 22% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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