The Smoothest and Best Ever Dark Chocolate Custard Ice Cream
User Reviews
4.8
The Smoothest and Best Ever Dark Chocolate Custard Ice Cream
Description
The Smoothest and Best Ever Dark Chocolate Custard Ice Cream uses a custard base of whole milk, heavy cream, egg yolks, and sugar, enriched with unsweetened cocoa powder and semisweet chocolate. The preparation starts by bringing a cocoa powder, sugar, milk, and cream mixture to a boil, which is then tempered into whisked eggs to avoid cooking them prematurely. Melted chocolate is incorporated to deepen the chocolate profile. The resulting mixture is chilled and churned to produce a rich, creamy ice cream with a velvety texture and intense chocolate flavor. The careful blending of ingredients and cooking technique ensure a smooth consistency without graininess or curdling.
This ice cream serves well as a dessert on its own or paired with complementary flavors such as fresh berries or nuts, though the recipe focuses solely on the chocolate custard.
The notes emphasize using high-quality cocoa powder and chocolate brands for the best flavor, cautioning against lower-grade ingredients which may degrade the finished taste. In case the eggs curdle during preparation, blending the mixture with an immersion blender restores smoothness without compromising the custard.
Ingredients
- ⅓ cup cocoa powder good quality, see notes, unsweetened
- 1 cup sugar (divided in half)
- 2 cups milk whole
- 2 ⅓ cups heavy whipping cream
- 2 large egg
- 4 egg do not add whites, yolk
- 4 oz semisweet chocolate (coarsely chopped or chips)
- 1 tsp vanilla extract
Instructions
Make the cocoa mixture:
- Place the chocolate pieces or chips into a deep, heatproof bowl and set aside.
- Place cocoa powder and half of the sugar in a large saucepan and stir with a whisk. Slowly pour in the milk, while continuing to whisk, then add the cream.
- Turn the burner on to medium high heat and bring to a boil, while constantly whisking.
- When the mixture begins to boil, set a timer for 2 minutes and whisk until the time is up. Remove from heat and set aside; whisk the mixture every once in a while to avoid a skin from forming.
Temper the egg mixture by using the part of the cocoa mixture:
- In a medium sized, non-aluminum bowl (preferably in a stand mixer), whisk the remaining sugar, eggs, and egg yolks until well blended.
- While still whisking, temper the egg mixture by slowly adding about a cup of the cocoa mixture to it.
Melting the chocolate:
- Pour one-third cup of the cocoa mixture over the chocolate in the bowl and stir to melt the chocolate.
- Add one-third cup more of the cocoa mixture to the chocolate to finish melting it completely. It should be completely smooth when ready; set aside.
Making the ice cream:
- Put the tempered egg mixture back into the saucepan and place over medium low heat. Continue stirring and adjust the heat so that the mixture heats well, but doesn't overheat (as this may cause the eggs to curdle-don't worry, I have a fix if they do-see notes!)
- If the mixture begins to heat too quickly and rise up, remove from the heat immediately and stir quickly. Continue to cook until the mixture is very hot and leaves a thick film on the back of a spoon (or until 160 F°/71° C). Immediately remove from heat and continue to stir for half a minute.
- Stir a cup of this hot mixture into the chocolate mixture until smooth. Add the chocolate mixture and vanilla back into the egg mixture, stirring until well-blended and smooth.
- Pour through a fine sieve into a freezer-proof bowl. Cover and refrigerate for at least 6 hours.
- Process in an ice-cream maker according to their directions, then place into a freezer-proof container and place in the freezer for at least 8 hours before scooping into bowls or cones to serve.
Notes
- Choose premium cocoa powder and chocolate like Barry or Perugina to ensure rich flavor.
- If the egg mixture curdles, use an immersion blender to smooth it before churning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 2 scoops | |
| Calories | 337kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 150mg | 50% |
| Sodium | 44mg | 2% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 878IU | 18% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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