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. 

Chocolate Custard Ice Cream

2016-08-31 14:48:58

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.

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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

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