This homemade chocolate ice cream is rich and creamy with egg yolks and heavy cream. The cooking process is easy—you only need patience to wait for chilling and freezing. Add the mini semisweet chocolate chips or other ingredients. Brickle chips, chopped nuts, or bits of edible cookie dough are excellent additions or drizzle with melted chocolate just before it’s finished churning.
It’s wonderful with a topping, like this caramel sauce or chocolate sauce.
How To Make Homemade Chocolate Ice Cream
- Heat the chocolate, crem, sugar, and milk in a saucepan over medium heat until it is hot and the sugar is dissolved. Remove from the heat.
- Whisk the eggs in a small bowl, then gradually add 1 cup of the hot mixture while whisking constantly.
- Pour the egg mixture into the saucepan and return it to the heat. Cook while stirring until the custard reaches a temperature of 175 F to 180 F.
- Pour the mixture through a metal sieve into a bowl and whisk in the vanilla extract.
- Place a sheet of plastic wrap directly on the custard to prevent it from forming a skin and chill it for at least 2 hours.
- Churn the custard in your ice cream machine, pack the soft ice cream into an airtight container, and freeze it until it’s firm.
Homemade Chocolate Ice Cream
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Ice Cream, Desserts, Chocolate
- Method: Freeze
Ingredients
Scale
- 3 ounces semisweet or bittersweet chocolate
- 2 cups heavy cream
- 1 cup granulated sugar
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 3 large egg yolks
- 1/3 cup mini semisweet chocolate chips, optional
Instructions
- In a medium saucepan over medium-low heat, combine the chocolate with the heavy cream, granulated sugar, and milk. Cook, stirring, until the mixture is hot and sugar has dissolved. Do not let the mixture boil.
- Whisk the eggs in a small bowl and then whisk in about 1 cup of the hot mixture. Return the egg mixture to the saucepan and continue cooking over low heat, stirring, until the mixture coats a spoon or reaches a temperature of about 170 F to 180 F. Cover and chill thoroughly.
- Freeze the chilled custard in an ice cream freezer, following the manufacturer’s directions.
- Pack the ice cream into a container; cover and freeze.
