Homemade chocolate ice cream

This velvety homemade chocolate ice cream harnesses the rich, custardy base of egg yolks, sugar, and milk—luxuriously enriched with cream and studded with bittersweet chocolate—for an indulgent frozen treat. Drawing on the classic French “crème anglaise” method, this recipe produces an ice cream that is delectably smooth, intensely chocolatey, and free from stabilizers or artificial flavorings. Perfect for warm afternoons, dinner-party desserts, or anytime you crave a scoop of pure, creamy goodness, this ice cream elevates simple pantry ingredients into a gourmet experience.

Cooking Time

Preparation: 20 minutes
Cooking the Custard: 10 minutes
Chilling Time: 2 hours (refrigerator) + 3 hours (freezer)
Total Active Time: 30 minutes
Total Time with Chilling: Approximately 5½ hours

Ingredients

• 4 large egg yolks

• 120 g (4.2 oz) granulated sugar

• 200 ml (⅞ cup) whole milk, plus 1 Tbsp for tempering

• 420 ml (1¾ cups) heavy cream (33–36% fat)

• 30 g (1 oz) high-quality dark chocolate, finely chopped

• Pinch of salt

• Optional garnish: shaved chocolate, cacao nibs, or fresh berries

Step-by-Step Cooking Directions

1. Whisk the Yolks and Sugar: In a heatproof bowl, vigorously whisk the 4 egg yolks with the sugar until the mixture becomes pale and thick, falling in ribbons when you lift the whisk—about 2–3 minutes.

2. Heat the Milk: In a saucepan over medium heat, combine the 200 ml milk and a pinch of salt. Bring just to the point of simmering—small bubbles should appear at the edge—but do not allow it to boil.

3. Temper the Yolks: Slowly drizzle 1 Tbsp of the hot milk into the yolk mixture while whisking continuously. This gradual temperature increase prevents the yolks from scrambling.

4. Cook the Custard: Pour the tempered yolks back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a heatproof spatula or wooden spoon, until the custard thickens and coats the back of the spoon—about 5–7 minutes. Do not let it boil.

5. Strain and Cool: Immediately pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cover the surface with plastic wrap to prevent a skin from forming, and cool to room temperature.

6. Whip the Cream: In a chilled bowl, whip the heavy cream to medium peaks—soft but billowy.

7. Fold in Cream: Gently fold about one-third of the whipped cream into the cooled custard to lighten it. Then fold in the remaining cream until fully combined.

8. Add the Chocolate: Stir in the finely chopped dark chocolate, distributing it evenly. Cover the mixture and refrigerate for at least 2 hours until thoroughly chilled.

9. Freeze: Transfer the chilled mixture into your ice cream maker and churn according to manufacturer’s directions, usually about 20 minutes until it reaches soft-serve consistency. If you don’t have an ice cream maker, pour into a shallow container, freeze for 1 hour, then vigorously stir or whisk to break up ice crystals; repeat every 30 minutes until smooth.

10. Harden in Freezer: Pack the churned ice cream into an airtight container, cover with foil or plastic wrap, and freeze for 3 hours or until firm.

Nutritional Information

Per Serving (½ cup / ~100 g)

• Calories: 280 kcal

• Protein: 4 g

• Carbohydrates: 20 g

  • Sugars: 18 g


• Fat: 21 g

  Saturated Fat: 13 g


• Cholesterol: 115 mg

• Sodium: 30 mg

• Fiber: 1 g

The Origins and Popularity of the Recipe

Classic French-style ice creams—known as “glace à la crème”—date back to the 17th century court of Louis XIV, where custard-based frozen desserts symbolized luxury and innovation. Unlike American-style ice creams, which often rely solely on cream, the French approach incorporates egg yolks into a custard (crème anglaise), producing a richer texture. Over centuries, this technique spread across Europe and into modern artisanal ice-cream shops, becoming a staple of gourmet dessert menus worldwide. Today, home cooks embrace the method for its unmatched creaminess and depth of flavor, using premium chocolate or seasonal ingredients to craft bespoke frozen delights.

Reasons Why You’ll Love the Recipe

• Luxurious Texture: The custard base yields an ultra-smooth, dense mouthfeel that coats each spoonful.

• Intense Chocolate Flavor: Dark chocolate pieces melt slightly into pockets of deep cocoa richness.

• Simple Ingredients: No stabilizers or artificial flavorings—just eggs, dairy, sugar, and chocolate.

• Make-Ahead Friendly: The ice cream can be prepared hours or days in advance, perfect for entertaining.

• Customizable: Swap in different chocolates, swirl in caramel, or fold in fruits for endless variations.

Health Benefits

While undeniably indulgent, this ice cream offers:

• Protein and Vitamins: Egg yolks provide vitamins A, D, and E, along with choline for brain health.

• Antioxidants: Dark chocolate contains flavonoids that may support heart health.

• Calcium: Dairy delivers bone-strengthening calcium and phosphorus.
  Enjoying a modest portion can satisfy sweet cravings without excessive additives.

Serving Suggestions

• Present scoops in chilled bowls topped with fresh berries or mint leaves for a pop of color.

• Drizzle warm chocolate or caramel sauce over each serving for extra decadence.

• Accompany with crisp biscotti, wafer cookies, or tuile biscuits for textural contrast.

• Serve alongside a shot of espresso for an adult-style affogato dessert.

Common Mistakes to Avoid

• Overheating the Custard: Boiling will curdle the eggs—maintain a gentle simmer and stir constantly.

• Skipping the Chill: If the base isn’t fully chilled before churning, texture will be icy rather than creamy.

• Improper Tempering: Adding hot milk too quickly to yolks causes scrambling—always drizzle slowly while whisking.

• Under-Whipping Cream: Folded-in cream must be whipped to medium peaks to give volume and lightness.

Pairing Recommendations

• Port Wine: A tawny Port’s nutty sweetness complements the dark chocolate.

• Coffee: Bold, black coffee or a ristretto underscores the ice cream’s cocoa notes.

• Sparkling Wine: A dry Prosecco or Champagne contrasts the richness and cleanses the palate.

• Tea: A fragrant Earl Grey or mint tea offers a soothing counterbalance.

Cooking Tips

• Use Fresh Yolks: Always use the freshest eggs for the cleanest flavor and safest custard.

• Chop Chocolate Finely: Smaller pieces disperse more evenly and create uniform pockets.

• Stabilize for Softness: For extra scoop-ability, stir in 1 Tbsp of vodka—alcohol lowers freezing point.

• Cover Surface: Press plastic wrap directly on the custard during cooling to prevent skin formation.

Similar Recipes to Try

• Vanilla Bean Ice Cream: A pure, fragrant custard flavored with real vanilla pods.

• Stracciatella: Vanilla custard with fine, ribbon-like shards of chocolate.

• Salted Caramel Ice Cream: Swirled with ribbons of homemade caramel and a pinch of sea salt.

• Espresso Gelato: Intensely coffee-flavored, with less cream and more milk for a silkier gelato.

Variations to Try

• Mint Chocolate Chip: Infuse the custard with fresh mint leaves, strain, then fold in chocolate chips.

• Hazelnut Praline: Stir crushed praline and toasted hazelnuts into the churn for crunchy sweetness.

• Orange Chocolate: Add orange zest to the custard and use chocolate with orange inclusions.

• Berry Swirl: Puree raspberries or strawberries, gently fold into semi-frozen ice cream for fruit ribbons.

Ingredient Spotlight: Egg Yolks

Egg yolks are the unsung heroes of custard-based ice creams. Their lecithin content emulsifies fat and water, preventing ice-crystal formation and creating a luxuriously smooth texture. Yolks also enrich flavor and impart a subtle golden hue. Nutritionally, they supply essential fat-soluble vitamins and choline, making them more than just a thickening agent.

Conclusion

This classic chocolate custard ice cream marries time-honored French technique with the universal appeal of chocolate, delivering a frozen dessert that’s silky, richly flavored, and utterly satisfying. From the precise tempering of yolks to the final freeze, each step builds toward exemplary texture and depth of taste. Whether you’re impressing guests at a dinner party or savoring a quiet moment at home, this recipe promises an unforgettable ice cream experience you’ll return to time and again.

Frequently Asked Questions

1. Can I make this ice cream without an ice cream maker?
Yes—freeze the mixture in a shallow container and stir vigorously every 30 minutes to break ice crystals until fully set.

2. How can I prevent ice crystals from forming?
Ensure the base is well-chilled before freezing, and cover the surface with plastic wrap to minimize air exposure.

3. Can I use milk instead of cream?
You can—but the texture will be less rich and creamy. A higher cream-to-milk ratio yields best results.

4. Why did my custard curdle?
Likely overheated—always cook over low heat and stir constantly.

5. How do I store leftover ice cream?
Keep in an airtight container in the coldest part of your freezer; consume within 2 weeks for best flavor.

6. Can I flavor the custard base before adding chocolate?
Absolutely—infuse with coffee, tea, spices, or citrus zest during the milk-heating stage.

7. What is the ideal serving temperature?
About –12 °C (10 °F)—firm but scoopable. If too hard, let it sit 5 minutes at room temperature.

8. How do I fold in the whipped cream without deflating it?
Use a gentle under-and-over folding motion with a spatula to preserve airiness.

9. Can I substitute egg yolks with a vegan alternative?
Use a commercial egg yolk replacer or a silken tofu-based custard, though texture will differ.

10. What chocolate should I choose?
Select high-quality dark chocolate (60–70% cocoa) for a balanced bittersweet flavor that shines through the custard.