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To make a rich chocolate custard ice cream, gather these simple ingredients: - 2 cups heavy cream - 1 cup whole milk - 1 cup granulated sugar - 4 large egg yolks - 1 cup semi-sweet chocolate chips - 1 teaspoon pure vanilla extract - 1/2 teaspoon sea salt You can add a special touch with these garnishes: - Chocolate shavings - Cacao nibs Having the right tools makes cooking easier. Here’s what you need: - A medium saucepan - A whisk - A wooden spoon - A heatproof bowl - An ice cream maker - An airtight container for freezing These ingredients and tools help you create a creamy delight that everyone will enjoy. {{ingredient_image_1}} To start, we need to make the custard base. Grab a saucepan and set it on medium heat. Pour in 2 cups of heavy cream and 1 cup of whole milk. Add 1/2 cup of granulated sugar. Stir it gently until warm. You want the sugar to dissolve, but do not let it boil. In a separate bowl, whisk 4 large egg yolks and the remaining 1/2 cup of sugar. Whisk until the mix is creamy and pale. This step is key for a smooth custard. Now, slowly pour a bit of the warm cream mix into the egg yolks while whisking. This helps to temper the eggs and keeps them from curdling. Once mixed, pour the egg yolk mix back into the saucepan. Cook over medium-low heat. Stir constantly with a wooden spoon. You want the mix to thicken and coat the back of the spoon. This should take about 8-10 minutes. Next, remove the saucepan from the heat. Add 1 cup of semi-sweet chocolate chips. Stir until they melt completely into the custard. Finally, mix in 1 teaspoon of pure vanilla extract and 1/2 teaspoon of sea salt. Let the custard cool at room temperature for about 30 minutes. This helps with the chilling later. Once it cools, refrigerate the custard. Chill it for at least 2 hours or ideally overnight. This step is crucial for a rich flavor and smooth texture. When you’re ready to churn, pour the chilled custard into your ice cream maker. Follow the manufacturer’s instructions. Churn for about 20-25 minutes until it reaches a soft-serve texture. Now, transfer the churned ice cream to an airtight container. Freeze it for at least 4 hours, or until it's firm. When you’re ready to serve, let the ice cream sit at room temperature for 5-10 minutes. This makes scooping easier and more enjoyable. Enjoy every creamy bite of your homemade chocolate custard ice cream! To get a super creamy texture, use high-fat dairy. Heavy cream and whole milk are key. The fat in these ingredients makes your ice cream smooth. Be sure to whisk the egg yolks well with sugar until they turn a light color. This step helps make the custard thick and rich. Ice crystals can ruin your ice cream. To prevent this, chill the custard well before churning. Cool it for at least two hours, or even overnight. When you churn the ice cream, do it at the right speed. Churn slowly to mix air in without making big ice crystals. Follow your ice cream maker's instructions closely. If your machine has a bowl, freeze it well before use. Pour the chilled custard into the bowl and churn it until it gets thick. This usually takes 20-25 minutes. If you see it getting soft-serve-like, it’s ready. Transfer it to a container and freeze until firm for best results. Pro Tips Chill Your Equipment: Place your ice cream maker bowl in the freezer for at least 24 hours before churning for the best texture. Use High-Quality Chocolate: Opt for premium semi-sweet chocolate chips for a richer, more intense chocolate flavor. Don't Rush the Cooling Process: Allow the custard to cool completely before churning to ensure a smooth and creamy ice cream. Experiment with Flavor Add-Ins: Consider adding a pinch of espresso powder or a splash of liqueur to enhance the chocolate flavor further. {{image_2}} You can easily change the flavor of your chocolate custard ice cream. Try using different types of chocolate. Dark chocolate gives a rich taste. Milk chocolate adds sweetness. You can also use white chocolate for a different twist. For a fun kick, add a spoonful of instant coffee or espresso powder. It boosts the chocolate flavor without being too strong. If you want a fruit twist, mix in some pureed strawberries or raspberries. These fruits balance the rich chocolate. You can also swap out the vanilla extract for almond extract for a nutty flavor. The possibilities are endless! Making a dairy-free or vegan chocolate custard ice cream is easy. Substitute heavy cream and whole milk with coconut cream and almond milk. Use a dairy-free chocolate option, like dark chocolate that is vegan. Replace the egg yolks with a mix of cornstarch and extra coconut cream. This creates a smooth texture without eggs. You can also try using silken tofu blended until smooth. It adds creaminess without the dairy. Sweeten your mix with maple syrup or agave nectar instead of sugar. These swaps keep the ice cream delicious and creamy. Mix-ins make your ice cream more fun. Add chocolate chips, nuts, or cookie chunks right before the ice cream finishes churning. This gives great texture to every bite. You can also add swirls of caramel or fudge for a special treat. For toppings, think about fresh fruits, whipped cream, or chocolate shavings. Cacao nibs add a crunchy element. You can even sprinkle sea salt on top for a sweet and salty combo. Each of these ideas makes your chocolate custard ice cream even more enjoyable! To keep your Chocolate Custard Ice Cream fresh, pack it in an airtight container. Make sure the container is clean and dry. A tight seal helps prevent ice crystals from forming. You can also press plastic wrap directly on the surface of the ice cream. This extra layer keeps it smooth and creamy. When stored properly, your Chocolate Custard Ice Cream can last up to two weeks in the freezer. After that, its texture and taste may change. It's best to enjoy it fresh for the best flavor and creaminess. When you're ready to serve, take the ice cream out of the freezer. Let it sit at room temperature for about 5-10 minutes. This makes it easier to scoop. If it's still too hard, you can gently run the container under warm water for a few seconds. Just be careful not to let water get into the ice cream. Enjoy your creamy delight! Yes, you can make ice cream without an ice cream maker. After you chill the custard, pour it into a large bowl. Put the bowl in the freezer. Every 30 minutes, stir it with a fork for about 2-3 hours. This helps break up ice crystals. After a few hours, your ice cream will be creamy and smooth. Custard-based ice cream uses egg yolks, while regular ice cream does not. This adds richness and creaminess to the texture. Custard also has a higher fat content because of the heavy cream and milk. The egg yolks help create a thick, velvety base. This makes custard ice cream more luxurious than regular ice cream. If your ice cream is too hard, let it sit at room temperature for 5-10 minutes. This makes it easier to scoop. If it is still too hard, you can blend it. Place the ice cream in a bowl and use a hand mixer on low speed. This helps soften it while keeping some air in. After blending, refreeze it for a smoother texture. You learned how to make rich chocolate custard ice cream today. We covered key ingredients, step-by-step instructions, and handy tips. I shared exciting ways to customize your ice cream, too. Remember to store it right for the best taste. With practice, you’ll master the perfect texture and flavor. Enjoy your creation, and wow your friends and family. Happy ice cream making!

Chocolate Custard Ice Cream

A rich and creamy chocolate custard ice cream made with semi-sweet chocolate and a hint of vanilla.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 4 large egg yolks
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt
  • optional chocolate shavings or cacao nibs for garnish

Instructions
 

  • In a saucepan over medium heat, combine the heavy cream, whole milk, and 1/2 cup of sugar. Stir occasionally until the mixture is warm and the sugar is dissolved, but do not bring it to a boil.
  • Meanwhile, in a separate bowl, whisk the egg yolks and the remaining 1/2 cup of sugar together until creamy and slightly pale.
  • Gradually pour a small amount of the warm cream mixture into the egg yolks while whisking continuously to temper the eggs. This prevents them from curdling.
  • Once combined, pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon (about 8-10 minutes).
  • Remove the saucepan from heat and add the semi-sweet chocolate chips, stirring until they completely melt into the custard.
  • Stir in the vanilla extract and sea salt. Allow the mixture to cool at room temperature for about 30 minutes, then refrigerate until completely chilled (at least 2 hours, preferably overnight).
  • Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency (about 20-25 minutes).
  • Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
  • Before serving, allow the ice cream to sit at room temperature for about 5-10 minutes for easier scooping.

Notes

Serve in chilled bowls and top with chocolate shavings or cacao nibs for added texture and a gorgeous finish. Enjoy!
Keyword chocolate, dessert, ice cream