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Sep 1

Chocolate Custard Ice Cream

chocolate custard ice cream
With the summer months slowly winding down, I decided to bid the season adieu with one last quintessential warm weather treat. And while my ice cream maker has been a bit of a work horse this year, I have to admit that every other version has paled in comparison to this chocolate custard ice cream recipe. Rich and creamy, smooth as silk, it’s one of my newest favourite indulgences. 

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Chocolate Custard Ice Cream
Serves 10
A rich and creamy recipe for homemade chocolate ice cream
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Prep Time
2 hr
Cook Time
20 min
Prep Time
2 hr
Cook Time
20 min
335 calories
23 g
179 g
27 g
7 g
16 g
114 g
52 g
13 g
0 g
9 g
Nutrition Facts
Serving Size
114g
Servings
10
Amount Per Serving
Calories 335
Calories from Fat 242
% Daily Value *
Total Fat 27g
42%
Saturated Fat 16g
80%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 179mg
60%
Sodium 52mg
2%
Total Carbohydrates 23g
8%
Dietary Fiber 5g
21%
Sugars 13g
Protein 7g
Vitamin A
18%
Vitamin C
0%
Calcium
10%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup whole milk
  2. 2 cups heavy cream
  3. 1/3 cup sugar (divided)
  4. 1 1/2 cups cocoa powder
  5. a pinch of salt
  6. 6 egg yolks
  7. 1/2 cup dark chocolate, roughly chopped
Instructions
  1. In a medium saucepan, whisk together the milk, cream, half the sugar, cocoa powder and salt. Set aside.
  2. In a medium bowl, whisk together the egg yolks and the remaining half of the sugar until pale in colour.
  3. Return to your milk and cocoa powder mixture. Place over medium heat and bring just to a boil. Once bubbling, very slowly pour it into your egg yolk mixture, stirring vigorously until combined.
  4. Pour the entire mixture back into your saucepan. Cook on medium heat until it thickens and coats the back of your spoon (around 80 degrees celcius).
  5. Once thickened, pour over chopped chocolate, whisking until melted and incorporated.
  6. Strain through a fine mesh sieve, and cool until room temperature, giving it a stir every so often to prevent a skin from forming.
  7. Once cooled, plate a piece of plastic wrap directly touching the surface and refrigerate overnight.
  8. Churn according to your manufacturers directions, pour into a container, cover with plastic wrap and freeze for two hours.
  9. Enjoy!
beta
calories
335
fat
27g
protein
7g
carbs
23g
more
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/

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