How to Make Chocolate Ice Cream
Real chocolate ice cream has body and depth that store-bought versions rarely match. It takes patience to build the custard base, but the technique is straightforward once you understand how to temper eggs without turning them into sweet scrambled eggs.
Your ice cream maker bowl needs to be completely frozen
Freeze the bowl for at least 24 hours before churning. The custard must also be completely cold — rushing either step gives you icy, poorly textured results.
- ice cream maker
- heavy-bottomed saucepan
- fine-mesh strainer
- instant-read thermometer
What goes in.
- 2 cupsheavy cream
- 1 cupwhole milk
- 3/4 cupgranulated sugar, divided
- 6large egg yolks
- 1/3 cupunsweetened cocoa powder
- 4 ozdark chocolate (70%), chopped fine
- 2 tspvanilla extract
- 1/4 tspsalt
Add hot cream slowly to prevent scrambling
Pour the hot cream mixture into the egg yolks in a thin, steady stream while whisking constantly. This gradual warming prevents the eggs from cooking too quickly and forming lumps.
The method.
Heat the cream mixture
Combine cream, milk, and half the sugar (6 tablespoons) in a heavy-bottomed saucepan. Heat over medium heat until small bubbles form around the edges — don't let it boil.
Whisk egg yolks and remaining sugar
In a bowl, whisk egg yolks with remaining sugar until pale yellow and slightly thick, about 2 minutes. Whisk in cocoa powder and salt until smooth.
Temper the eggs
With the whisk going constantly, slowly pour about half the hot cream mixture into the egg yolks in a thin stream. This takes about 30 seconds — patience here prevents scrambled eggs.
Return to heat and cook
Pour the tempered mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 170°F and coats the spoon — about 5-8 minutes.
Strain and add chocolate
Immediately strain through a fine-mesh strainer into a clean bowl. Add chopped chocolate and vanilla, whisking until chocolate melts completely.
Chill completely
Cover with plastic wrap pressed directly onto the surface to prevent a skin forming. Refrigerate for at least 4 hours or overnight until completely cold.
Churn
Pour into your ice cream maker and churn according to manufacturer's directions, usually 20-25 minutes, until thick and creamy but still soft.
Freeze until firm
Transfer to an airtight container and freeze for at least 2 hours before scooping. Press parchment paper directly onto the surface to prevent ice crystals.
Other turns to take.
Double Chocolate
Fold in 1/2 cup mini chocolate chips during the last minute of churning.
Mexican Chocolate
Add 1 teaspoon cinnamon and 1/4 teaspoon cayenne with the cocoa powder.
Mint Chocolate
Replace vanilla with 1 teaspoon peppermint extract and add a few drops of green food coloring if desired.
When it doesn't go to plan.
Use an instant-read thermometer — overheating the custard makes it grainy
Strain the custard even if it looks smooth to catch any small lumps
Let ice cream soften for 5-10 minutes before scooping for easier serving
Store with parchment paper pressed to the surface to prevent freezer burn
The ones that keep coming up.
Can I make this without an ice cream maker?
Yes, but the texture won't be as smooth. Freeze the custard in a shallow pan, stirring vigorously every 30 minutes for the first 3 hours to break up ice crystals.
How do I know when the custard is thick enough?
It should coat the back of a wooden spoon and hold a line when you draw your finger across it. The temperature should read 170°F on an instant-read thermometer.
Why is my ice cream icy instead of creamy?
Either the custard wasn't cold enough before churning, or the ice cream maker bowl wasn't frozen solid. Both need to be completely cold for proper texture.