Chocolate Custard Ice Cream Recipe – The Ultimate Rich & Creamy Dessert
This chocolate custard ice cream recipe delivers the richest, creamiest homemade ice cream you’ll ever taste. Unlike regular ice cream, the custard base gives it an ultra-smooth texture that melts perfectly on your tongue. If you love deep chocolate flavor with a luxurious mouthfeel, this recipe is for you!
In this guide, you’ll learn:
- The secret to perfect chocolate custard texture
- How to temper eggs like a pro
- Tips for choosing the best chocolate
- Simple ways to customize your ice cream
Learn more about homemade ice cream techniques in our comprehensive guide.
Table of Contents
French-Style Double Chocolate Custard Ice Cream Recipe
Ingredients
- 2 cups heavy cream divided
- 3 tbsp. Dutch-process cocoa powder
- 5 oz. bittersweet or semisweet chocolate finely chopped
- 1 cup whole milk
- ¾ cup sugar
- Pinch of salt
- 5 large egg yolks
- ½ tsp. vanilla extract
Instructions
- Combine 1 cup cream and cocoa powder in a medium saucepan over medium-high heat. Whisk until the cocoa dissolves. Bring to a boil, then reduce heat to medium-low. Simmer for 30 seconds, whisking constantly. Remove from heat and add chopped chocolate. Stir until smooth, then mix in the remaining 1 cup cream. Pour the mixture into a medium-large mixing bowl and place a fine mesh strainer over the top.
- Combine the milk, sugar, and salt in the same saucepan over medium-high heat. Whisk the egg yolks in a separate bowl. Once the milk mixture is warm, gradually add it to the yolks while whisking continuously. Return the combined mixture to the saucepan.
- Stir the mixture continuously over medium heat using a heatproof spatula, scraping the bottom frequently, until it thickens into a custard and coats the spatula. If using an instant-read thermometer, check that it reaches 170-175°F.
- Strain the custard into the reserved chocolate-cream mixture. Mix in vanilla extract and stir until smooth.
- Cover with plastic wrap and refrigerate until fully chilled. Once cold, churn in an ice cream maker following the manufacturer's guidelines. Transfer to an airtight container and freeze until serving.
Notes
Nutrition
What Makes Custard Ice Cream Special
Chocolate custard ice cream stands apart from regular chocolate ice cream because of its egg yolk base. The eggs create a richer, denser texture that feels incredibly luxurious on the palate. This French-style ice cream (also called frozen custard) has:
- 50% more creaminess than standard ice cream
- A smoother melt with no icy crystals
- More intense chocolate flavor that lingers
The custard process might seem intimidating, but our chocolate frozen custard recipe breaks it down into simple steps anyone can follow. With a little patience, you’ll create professional-quality results at home.
Ingredients for Perfect Chocolate Custard
The quality of your ingredients directly affects your chocolate custard ice cream’s flavor. Here’s what to look for:
Chocolate Selection
For the deepest flavor, use a combination of:
- Dutch-process cocoa powder – Alkali-treated for smoother flavor
- Bittersweet chocolate (60-70% cacao) – Provides rich base notes
Avoid milk chocolate, which makes the ice cream too sweet. The slight bitterness of dark chocolate balances the custard’s richness.
Dairy Matters
Whole milk and heavy cream (at least 36% fat) create the creamiest texture. Don’t substitute lower-fat options – the fat carries flavor and prevents iciness.
Egg Yolks
Fresh, large egg yolks thicken the custard beautifully. The proteins in yolks:
- Create a velvety texture
- Help emulsify the chocolate
- Prevent ice crystal formation
For more dessert inspiration, check out our complete guide to homemade frozen treats.
Step-by-Step Instructions
Follow these steps for foolproof chocolate custard ice cream every time:
1. Create the Chocolate Base
Combine 1 cup cream with cocoa powder in a saucepan. Whisk until smooth, then bring to a simmer. Remove from heat and add chopped chocolate, stirring until melted. Stir in remaining cream.
2. Temper the Eggs
This crucial step prevents scrambled eggs in your custard:
- Heat milk, sugar, and salt until warm (not boiling)
- Slowly pour about 1/3 of the warm milk into beaten yolks, whisking constantly
- Return the yolk mixture to the saucepan
3. Cook the Custard
Cook over medium heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of a spoon (170-175°F).
4. Strain and Chill
Pour the custard through a fine-mesh strainer into the chocolate mixture. Add vanilla, then chill thoroughly (at least 4 hours, preferably overnight).
5. Churn and Freeze
Process in your ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and freeze until firm.
Pin this chocolate custard ice cream recipe to save for later!
Pro Tips for Best Results
Elevate your homemade chocolate ice cream recipe with these expert techniques:
Temperature Control
Always start with room temperature ingredients. This prevents the chocolate from seizing and helps the custard cook evenly.
Straining Matters
Don’t skip straining! Even if you’re careful, tiny cooked egg bits can sneak in. Straining ensures perfectly smooth texture.
Chilling Time
Patience pays off. The longer your base chills (up to 24 hours), the better the flavor develops and the smoother your ice cream will be.
Storage Solutions
Press plastic wrap directly onto the surface before freezing to prevent ice crystals. For easiest scooping, let ice cream sit at room temperature for 5-10 minutes before serving.
Discover more pro ice cream making tips in our master guide.
How to Make the Perfect Chocolate Custard Ice Cream Recipe at Home
There’s nothing quite like the rich, velvety texture of homemade chocolate custard ice cream. Unlike store-bought versions, a well-crafted chocolate custard ice cream recipe delivers deep cocoa flavor with a smooth, creamy consistency that melts luxuriously on your tongue. The secret lies in the custard base—eggs and cream blended to perfection—making every bite unforgettable.
Why Choose a Custard-Based Chocolate Ice Cream?
Most commercial ice creams rely on stabilizers and excess sugar to mimic creaminess, but a homemade chocolate ice cream recipe using a custard base achieves that luscious texture naturally. The eggs in the custard emulsify the fats, creating a dense, velvety mouthfeel while enhancing the chocolate’s richness. Plus, custard-based ice creams resist ice crystals better, ensuring a smoother scoop every time.
Essential Ingredients for Chocolate Frozen Custard
- High-quality cocoa powder or dark chocolate: Opt for Dutch-process cocoa for a deeper flavor or melted 70% dark chocolate for extra richness.
- Heavy cream & whole milk: The perfect 2:1 cream-to-milk ratio balances richness without overwhelming sweetness.
- Egg yolks: 4-6 yolks thicken the custard and add silkiness.
- Granulated sugar: Just enough to enhance sweetness without masking the chocolate.
- Pinch of salt & vanilla extract: Elevates the chocolate’s complexity.
Step-by-Step Chocolate Frozen Custard Recipe
1. Prepare the Chocolate Base
Whisk ½ cup cocoa powder into 1 cup heated milk until smooth (or melt 8 oz chopped dark chocolate into the milk). Set aside.
2. Cook the Custard
In a saucepan, heat 2 cups heavy cream and 1 cup milk until steaming. In a bowl, whisk 5 egg yolks with ¾ cup sugar until pale. Slowly temper the yolks by adding the hot cream mixture, then return everything to the saucepan. Stir constantly over medium heat until the custard coats the back of a spoon (about 170°F).
3. Combine & Chill
Strain the custard into the chocolate mixture, add 1 tsp vanilla and a pinch of salt, then chill for 4+ hours (or overnight) for optimal texture.
4. Churn & Freeze
Pour the chilled mix into an ice cream maker and churn 25-30 minutes. Transfer to a freezer-safe container, press parchment on the surface, and freeze for 4 hours before serving.
Pro Tips for the Best Homemade Chocolate Ice Cream
- Bloom the cocoa: Heating cocoa with milk unlocks its full flavor.
- Strain the custard: Removes any cooked egg bits for flawless texture.
- Add mix-ins smartly: Fold in chocolate chunks or toasted nuts after churning.
- Freeze properly: Airtight storage prevents freezer burn.
Variations to Try
Customize your chocolate frozen custard recipe with these twists:
- Mint Chocolate Chip: Add 1 tsp peppermint extract and fold in chopped dark chocolate.
- Spiced Mocha: Mix in 1 tbsp espresso powder and ½ tsp cinnamon.
- Rocky Road: Swirl in mini marshmallows and toasted almonds.
Common Mistakes to Avoid
- Overheating the custard: It can scramble the eggs—low and slow is key.
- Skipping the chill time: Cold bases churn creamier.
- Underseasoning: A pinch of salt makes the chocolate pop.
Why This Recipe Beats Store-Bought
Unlike commercial ice creams packed with gums and fillers, this homemade chocolate ice cream recipe uses real ingredients for pure decadence. The custard base ensures a dense, scoopable texture, while high-quality chocolate delivers an intense flavor that lingers. Plus, you control the sweetness and add-ins for a truly personalized treat.
Serving Suggestions
Elevate your chocolate custard ice cream recipe with:
- Warm brownie chunks and salted caramel drizzle
- Fresh raspberries and shaved chocolate
- A shot of espresso for an affogato
Storing Your Chocolate Frozen Custard
Keep ice cream in an airtight container with parchment pressed directly on the surface to prevent ice crystals. Consume within 2 weeks for best quality (though it’s unlikely to last that long!).
Final Thoughts
Mastering this chocolate frozen custard recipe means never settling for underwhelming store-bought pints again. With its luxurious texture and bold chocolate flavor, it’s a dessert that impresses with every spoonful. Whether enjoyed solo or dressed up with toppings, this homemade delight is worth every minute of preparation.
