How long does chocolate ice cream keep?

We find this homemade chocolate ice cream recipe is best eaten within one month. Past that - depending on the container you keep it in - it can start to dry out and form small ice crystals in the freezer.

Why isn't my custard thickening?

If your custard isn't thickening, it may just need more time to cook! Because stoves and pans can vary so much, you may need to adjust the exact cooking times in this recipe. Follow the visual cues provided, and use a kitchen thermometer to ensure your custard is cooked to at least 170° Fahrenheit to reduce the risk of food borne illness. Keep in mind that the custard will also thicken as it cools on the counter, and again as it chills in the fridge overnight!

What if my eggs start to curdle while I'm tempering?

If your eggs start to curdle and cook as you temper them, stop adding the hot liquid immediately! Whisk constantly for a minute or two, and try to work out any lumps while the eggs cool off a bit after the shock of the hot liquid. If the eggs are still curdling, you can also set the bowl in a bit of ice or cold water to help stop the eggs from cooking, or - if the curdling is minimal - give the mixture a zap with an immersion blender. If you have just a few chunks in the mixture when you're done tempering, don't worry too much - they'll get strained out when you pour the custard through a strainer later on! If the entire mixture starts to look very curdled - almost like cottage cheese or scrambled eggs - you might just have to start over, and add the liquid more slowly next time. Don't forget that ice cream takes practice: Don't worry if it's not perfect on your first try! Keep at it. Learn More: How to Temper Eggs .

What can I substitute for the half and half?

You can swap whole milk (for a lighter ice cream) or heavy cream (for an even richer ice cream) for up to 50% of the half and half here, although in our testing, a 100% half and half ice cream was our far-and-away favorite. We have not tested this recipe with dairy-free half-and-half substitutes.

Why is my ice cream a different color than the pictures?

The color and flavor of your chocolate ice cream depend 100% on the type of cocoa powder and baking chocolate you use! If you want a darker ice cream with more complex flavor, you'll need to use darker cocoa powder and a dark chocolate baking bar that also pack those rich colors and complex flavors.

How do I adjust the chocolate flavor?

Lighter chocolate products (like Hershey or Nestle Cocoa powder + baking chocolate under 60% cacao) will give you a lighter, more milk chocolate style ice cream. For a dark chocolate ice cream, use darker cocoa powder and a chocolate bar with 70%+ cacao for a dark chocolate ice cream. For an ultra-dark chocolate ice cream that leans even more bittersweet, you can also swap some or all of the cocoa powder for black cocoa powder .

Why does my ice cream have a gritty texture?

A few different things can lead to a slightly gritty or sandy ice cream texture. Not mixing eggs and sugar thoroughly. Make sure you've properly whipped the sugar and egg yolk mixture: Beat this mixture until the eggs are pale yellow and the sugar is fully dissolved. Chocolate didn't melt fully. If the baking chocolate pieces don't melt fully into the custard while it's still hot, you can end up with small pieces of chocolate that give your ice cream some texture. Next time, try breaking the chocolate into smaller pieces, or melt it in the microwave before whisking it into the hot chocolate custard for even better integration. Ice cream churned too long. If you churn the ice cream too long, it will develop too many ice crystals, which can lead to a gritty or sandy texture. For best results, churn the ice cream until it just resembles soft serve ice cream, then transfer to a freezer-safe container and freeze until solid. If your ice cream is gritty, you can let it melt and try churning it again! Move the frozen ice cream back to the refrigerator for a day or two, until the ice cream custard has melted and once again resembles thick chocolate pudding. To break up any residual texture, use an immersion blender to blend through the custard until it is very smooth, then transfer to your prepared ice cream maker and churn again (you can also give it a zap in a blender or large food processor). Keep a very close eye on the ice cream as it churns, and transfer it to the freezer container a little earlier than you did the first time to see if the texture improves! Remember: Great ice cream takes practice! If it doesn't turn out perfectly the first time, make some notes about what to do differently, and try again!

Classic Chocolate Ice Cream

Description

This creamy homemade chocolate ice cream is perfect for summer! With an egg yolk custard base. Start this recipe a day ahead of time, chill the custard overnight, and churn in an ice cream machine.

Ingredients

Scale

4 ounces semi-sweet chocolate (we used a 60% Ghirardelli baking chocolate bar)
5 egg yolks
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder (we used this double dark cocoa powder)
3 cups half and half
pinch of kosher salt (about 1/16 teaspoon - seriously, just a pinch!)

Cook Mode Keep screen awake

Instructions

Prep Work

Check the instructions on your ice cream machine. You may need to place the mixing bowl in the freezer a day or two ahead of time!
Read through the recipe post above (especially if it's your first time making ice cream!) and gather the equipment you'll need.

Day 1 - Make the Custard

Prep the chocolate bar - In a large mixing bowl, break the semi-sweet chocolate bar into small chunks. Place a fine mesh strainer over the top of the bowl. Set aside.
Make the egg mixture - Add egg yolks to a separate large mixing bowl. Use an electric hand mixer to beat the yolks together for one minute (or whisk vigorously by hand for 3-5 minutes) until egg yolks are slightly frothy and have lightened in color. Add sugar to egg yolks a little at a time, beating well between each addition. When all sugar is added, continue beating until you have a thick, pale yellow mixture. Set this egg mixture aside.
Make the hot cocoa mixture - Whisk cocoa powder and half and half together in a medium saucepan. The cocoa may resist incorporating into the half and half at first - that's ok! Set the pot over medium-low heat and cook, whisking frequently, for 8-10 minutes until the mixture reaches a low simmer (about 180° Fahrenheit).
Temper the egg mixture - Use a small ladle to add a few Tablespoons of the hot cocoa mixture to the egg mixture, whisking constantly as you stream the hot liquid into the eggs. The goal here is to slowly raise the temperature of the egg mixture, so that the eggs cook without scrambling or curdling. Continue adding hot cocoa mixture to eggs a little at a time, whisking constantly, until you've incorporated at least 2/3 of the hot cocoa mixture into the eggs. When the eggs are properly tempered, the egg mixture should be warm to the touch, with a similar texture and color to the original hot cocoa mixture.
Thicken the custard - Slowly pour the tempered egg mixture back into the saucepan with the remaining hot cocoa mixture, whisking constantly. Return the saucepan to the stove; turn the heat to low. Cook, stirring frequently, for another 8-15 minutes, until the custard has thickened slightly and reached a temperature of at least 170° F. When the custard is ready, you should be able to run your finger along the widest part of your spoon or spatula and no custard should rush in to fill the path you just made.
Strain the custard - Turn off the heat and carefully pour hot custard through your prepared strainer, so it covers the chocolate pieces in your large mixing bowl. Gently stir the custard in the strainer to help coax it through.
Mix in the chocolate - Let the strained custard sit for a minute, then gently stir until all the baking chocolate is melted and fully incorporated into the custard.
Cool and Refrigerate - Let custard cool on counter for an hour, until it is completely cooled (stir frequently to release any extra heat and speed the cooling process). Cover the cooled mixture with an airtight lid and refrigerate 8-10 hours, preferably overnight.

Day 2 - Churn the Ice Cream

Remove custard from the fridge and give it a stir. It will have thickened overnight, and should resemble chocolate pudding.
Transfer the custard to your prepared ice cream maker and churn according to your device's instructions. The ice cream will lighten in color and thicken up quite a bit as it churns; when it's ready, it will resemble soft-serve ice cream or a Wendy's frosty. With our Cuisinart ice cream maker, the churning process takes about 20-30 minutes.
Scoop ice cream into a freezer-safe container with an airtight lid. Attach the lid and transfer the ice cream to the freezer for at least an hour so it can firm up before you scoop it. Ice cream will darken a bit and continue to harden for the first few hours in the freezer.

Notes

Please read the entire post above this recipe - especially if it's your first time making ice cream! - as it's packed with step-by-step photos and notes to help you succeed.

Ingredient Notes. Use an unsweetened cocoa powder here - we recommend a good dutch process cocoa, which gives a rich color and complex chocolate flavor. The chocolate products you use in this ice cream make a HUGE difference!

Equipment Notes. An electric hand beater will make it much faster and easier to whip the eggs and sugar together. If you don't have a hand mixer, plan to whisk these ingredients vigorously by hand for several minutes. We also recommend using a kitchen thermometer if you have one to ensure your custard reaches a temperature of at least 170° Fahrenheit before you strain it!

What ice cream maker should I use? We tested this recipe with the Cuisinart ICE-20 and ICE-21 ice cream machines. We like the ease and size of electric countertop ice cream makers, but an old fashioned ice-and-salt machine with a hand crank will also work here. Make sure your ice cream machine has at least a 1.5-quart capacity, and be sure to follow the manufacturer's directions for churning the ice cream in whatever machine you use.

Additions and Substitutions. Add up to 1 teaspoon of vanilla extract when you beat the eggs and sugar together - this will give some extra depth of flavor, which will be most helpful if you're using milder cocoa powder or baking chocolate. You can swap up to half of the half-and-half for whole milk (for a lighter ice cream) or heavy cream (for an even richer ice cream) if you like. Add your favorite mix-ins (chocolate chips, nuts, etc.) to the ice cream during the last few minutes of churning. Use darker chocolate products (like a black cocoa powder or 70%+ cacao baking chocolate) for a dark chocolate ice cream; for a milk chocolate ice cream, use lighter cocoa powder and baking chocolate under 60% cacao. The type of chocolate you use here is a huge determinant of flavor - play around with different brands and products to find your favorite combo!

Freezing and Storage. This ice cream will darken in color and continue to harden during its first few hours in the freezer. It will last about a month in the freezer before it starts to dry out and form ice crystals. We recommend using a strong storage container with a tight-fitting lid.

Great homemade ice cream takes practice. Homemade ice cream is almost entirely about technique. Plan to spend some time and attention on each step of this recipe, and don't be discouraged if things don't go perfectly on your first try! We have provided approximate times for each recipe step, but cook times may vary depending on your kitchen and equipment. Pay attention to visual cues and use the step-by-step photos in the post above to help you along!