Rich, creamy and ultra chocolatey, this is the BEST Homemade Chocolate Ice Cream ever. Just like your local creamery without leaving the house.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time4 hourshrs40 minutesmins
Course: Dessert, Ice Cream
Cuisine: American
Keyword: chocolate ice cream
Servings: 12
Calories: 292kcal
Author: Kellie
Cost: $8
Equipment
1 ice cream maker
Ingredients
2cupswhole milk
2cupsheavy cream
1cupunsweetened cocoa powderI always use Hershey's
2ouncesfinely chopped semi-sweet chocolate
1teaspoonvanilla extract
1cupgranulated sugar
5large egg yolks
Instructions
In a large saucepan, whisk together the milk, cream and cocoa powder. Bring the mixture to a simmer over med-low heat and then turn the heat off. Stir in the chocolate and vanilla until the chocolate has melted.
Add 3/4 cup of the sugar to the milk mixture and bring to a simmer, whisking occasionally to dissolve the sugar.
In a medium bowl, whisk the remaining sugar and egg yolks until the mixture is slightly thickened and light in color. Slowly, add 1/4 cup of the milk mixture to the eggs while whisking constantly. Continue adding the milk to the egg mixture 1/4 cup at a time until all the ingredients are combined.
Prepare an ice bath in a large bowl and place a medium bowl in the ice bath. Place a fine mesh stainer over the bowl.
Transfer the cream mixture to a large saucepan and cook over medium heat, stirring constantly and scraping the bottom and sides with a heatproof spatula until the custard thickens enough to coat the back of a spoon. Strain the custard into the bowl and allow to cool.
Refrigerate the custard until cold or overnight.
Pour the custard into the freezer can of an electric ice cream maker and freeze according to the manufacturer's instructions. When the ice cream is the consistency of soft serve. Transfer to an airtight storage container and freeze.
Notes
Chocolate Ice Cream will keep in the freezer for up to 1 month covered in an airtight container.