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Classic Chocolate Ice Cream

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This classic chocolate ice cream recipe is rich, velvety, and made from real bittersweet chocolate and Dutch-process cocoa powder. Featuring a creamy, custard-style base without heavy cream, it delivers indulgent flavor in every scoop. Perfect for chocolate lovers, this homemade ice cream churns into a smooth, gourmet treat you’ll never want to buy from the store again.

Ingredients

  • ¼ cup unsweetened Dutch-process cocoa powder
  • 4 oz bittersweet baking chocolate (about 60% cacao), finely chopped
  • ¾ cup granulated sugar
  • 4 large egg yolks
  • 2 cups half-and-half
  • ¼ tsp kosher salt

Instructions

  1. Beat egg yolks with a hand mixer until light and thick. Gradually add sugar and beat until pale and fluffy.
  2. In a saucepan, whisk cocoa powder into half-and-half and heat until simmering. Remove from heat.
  3. Temper the egg mixture by slowly ladling in the hot cocoa mixture while whisking constantly.
  4. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously until it thickens and reaches 170°F.
  5. Strain the custard over the chopped chocolate and stir until the chocolate is fully melted and the mixture is smooth.
  6. Cool slightly, then cover and refrigerate overnight.
  7. The next day, pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
  8. Transfer the churned ice cream to a container, press plastic wrap onto the surface, cover, and freeze for at least 4 hours or until firm.

Notes

  • To enhance flavor, add 1 tsp vanilla extract after straining the custard.
  • Stir in mix-ins like chocolate chips, nuts, or peanut butter cups in the last minutes of churning.
  • For a no-churn version, freeze in a loaf pan, stirring every 30 minutes for several hours.

Nutrition

Find it online: https://recipesbyliza.com/classic-chocolate-ice-cream/