Ingredients
Equipment
Method
- In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup of the granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is steaming and small bubbles appear around the edges. Do not boil. Remove from heat.2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar
- In a separate medium bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the unsweetened cocoa powder until well combined and a smooth paste forms. This helps prevent the cocoa from clumping.5 large egg yolks, 3/4 cup granulated sugar, 1/2 cup unsweetened cocoa powder
- This is a crucial step for a smooth custard! Very slowly, in a thin, steady stream, ladle about 1 cup of the warm cream mixture into the egg yolk mixture while whisking constantly. This gradually raises the temperature of the egg yolks without scrambling them.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining warm cream. Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon. This will typically take 5-10 minutes. Do not let it boil, or the eggs will curdle.
- Immediately remove the custard from the heat and stir in the vanilla extract and salt. For an extra smooth texture, strain the custard through a fine-mesh sieve into a clean bowl. This removes any potential lumps of cooked egg. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.1 teaspoon pure vanilla extract, 1/4 teaspoon salt
- Once the custard is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20-30 minutes, until the ice cream is the consistency of soft-serve. If you’re adding chocolate chips or chopped chocolate, stir them in during the last few minutes of churning.1/4 cup chocolate chips or chopped dark chocolate
- Transfer the churned ice cream to an airtight freezer-safe container. Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming, then cover with the lid. Freeze for at least 4-6 hours, or until firm enough to scoop.
Notes
The custard base can be stored in the refrigerator, covered directly with plastic wrap, for up to 3 days before churning. Properly stored finished ice cream will maintain best quality for up to 2 weeks.
