1 to 4 servings
YouTube instructional video is at the bottom.
What you’ll need
Whole milk
16 Fl oz heavy whipping cream
3 Large eggs (Room temperature)
Cocoa Powder (Special dark)
4 oz baking chocolate
Vanilla extract
Sugar
Salt
Tools you’ll need
1 1/2 Quart Ice Cream maker
Plastic wrap
Wire Whisk (For stirring)
Mesh Strainer
Airtight container or bowl
Preparation of ingredients
Step 1- Separate 3 eggs. Place egg whites into one bowl and place egg yolks into a separate large bowl.
Step 2- Add 3/4 Cup sugar and 1/8 teaspoon salt into bowl with egg yolks. Stir vigorously for 30 seconds with wire whisk until mixture is a pale color.
Step 3- Break 2 ounces baking chocolate and place into a small bowl. Melt the chocolate in a microwave on high for 1 minute. Once done stir chocolate until creamy. Set aside.
Making the Chocolate custard base
Preheat fire to medium high heat.
Step 4- In a medium sized pot, add 2 cups heavy whipping cream, and 1 cup whole milk. Stir all ingredients together. Let come to a slight simmer.
Step 5- Add Cream/Milk mixture into egg yolk mixture in 3 separate intervals while stirring with whisk.
Preheat fire to medium low heat.
Step 6- Add cream, milk, and egg mixture into a medium sized pot. Stir continuously for 6 minutes. Very important that you must keep stirring for the entire 6 minutes.
Step 7- Add custard mixture into a mesh strainer with a medium sized bowl underneath it.
Note- No cooked egg pieces should be present on the mesh strainer once you’ve strained the custard. Possible egg pieces in the strainer indicate you overcooked your custard.
Step 8- Add 1/4 cup cocoa powder (Special dark) and 2 ounces of melted baking chocolate. Stir with a wire whisk until the chocolate has dissolved into the custard mixture.
Note- If there are still chocolate specks in the custard that means you have not stirred it enough and you will need to keep stirring it until the chocolate has completely dissolved.
Step 9- Place plastic wrap inside of bowl directly on top of custard. This will prevent a crust from forming on top of the custard. Once done place into fridge for 4 hours or overnight (Recommended)
Making your chocolate ice cream
Note- Make sure you freeze your ice cream maker base 24 hours before you make your ice cream or according to your ice cream maker’s manual for freezing the base.
Step 10- Remove plastic wrap off of custard. Stir your chocolate custard base.
Step 11- Turn your ice cream maker on. Add the chocolate custard into the ice cream maker base. Let churn for 30 minutes.
Step 12- Add ice cream into an airtight container or bowl. Place into freezer for 4 hours for soft serve or 8 hours or overnight (Recommended) for a harder serve ice cream.
Storage- Keep your ice cream in freezer at all times to prevent melting. You can store your ice cream for up to 2 weeks in freezer.
YouTube instructional video
