Chocolate Frozen Custard

Chocolate Frozen Custard
Chocolate frozen custard is smooth, creamy, rich, and when fully frozen, a little bit chewy! In my opinion, it has the perfect texture! It’s my go-to chocolate ice cream! I use this base for all kinds of flavor mix-ins, and it never lets me down.
Chocolate Frozen Custard
AND … if you’re a purist, and you simply want the best plain chocolate ice cream IN THE WORLD, this is the recipe for you! It’s a great platform for adding more flavors, but it stands alone like a champ! Either way, you won’t go wrong!

Easy Step-By-Step Instructions for Chocolate Frozen Custard

Egg yolks and sugar for chocolate frozen custard
In a small bowl whisk together 2 egg yolks and 3 tablespoons sugar, then set aside.
Chocolate Frozen Custard
In a small saucepan, over medium heat whisk together, ½ cup sugar, ¼ cup Dutch cocoa powder, 1/8 teaspoon salt, and 2/3 cup milk (whole, 2%, or even 1/%).
Chocolate Frozen Custard
As soon as the mixture starts to steam, slowly pour about ¼ cup of it into the egg yolks, whisking the yolk mixture vigorously the entire time
Cooking Chocolate Frozen Custard
Return the chocolate mixture to the heat, and slowly add the yolk mixture, while continuing to whisk. This allows you to incorporate the eggs without causing them to scramble.
Cooking Chocolate Frozen Custard
Bring the entire mixture to a boil, whisking constantly. Remove from heat, and cool completely.
Chocolate Frozen Custard
In a 4 cup measure or bowl, combine 1 ½ cups heavy cream, ½ cup half and half, and 1 teaspoon vanilla. Whisk in the cooled chocolate custard, and stir until completely combined. Chill for 2 hours.
Churning Chocolate Frozen Custard
Churn mixture in ice cream maker according to manufacturer’s instructions.
Chocolate Frozen Custard
Enjoy it as soon as it finishes churning, or transfer it to an airtight freezer container and let it continue hardening in the freezer.

Free Printable Recipe for Chocolate Frozen Custard

Chocolate Frozen Custard (Ice Cream)

for 1½ quart Ice Cream maker

Ingredients

  • ½ cup granulated sugar
  • ¼ cup Dutch cocoa powder
  • 1/8 teaspoon salt
  • 2/3 cup milk whole, 2%, or even 1/%
  • 2 egg yolks
  • 3 tablespoons granulated sugar
  • 1 ½ cups heavy cream
  • ½ cup half and half
  • 1 teaspoon vanilla extract

Instructions

  • n a small bowl whisk together egg yolks and 3 tablespoons sugar, and set aside.
  • In a small saucepan, over medium heat whisk together, ½ cup sugar, cocoa powder, salt, and milk. As soon as the mixture starts to steam, slowly pour about ¼ cup of it into the egg yolks, whisking the yolk mixture vigorously the entire time. Return the chocolate mixture to the heat, and slowly add the yolk mixture, while continuing to whisk. This allows you to incorporate the eggs without causing them to scramble. Bring the entire mixture to a boil, whisking constantly. Remove from heat, and cool completely.
  • In a 4 cup measure or bowl, combine heavy cream, half and half, and vanilla. Whisk in the cooled chocolate custard, and stir until completely combined. Chill for 2 hours.
  • Churn mixture in ice cream maker according to manufacturer’s instructions. Store leftovers in the freezer (obviously).

Notes

For 4 quart machine, triple recipe.