Description

Craving a rich, velvety dessert that’s the ultimate chocolate lover’s dream? Very Chocolate Ice Cream is the perfect indulgence! This homemade ice cream combines a creamy custard base with deep cocoa and melted semisweet chocolate, delivering intense flavor and a smooth, scoopable texture. Ideal for summer treats, special occasions, or a cozy night in, this recipe is straightforward with an ice cream maker and rewards with a decadent dessert.

Ingredients

This ice cream comes together with ingredients that create a rich, chocolatey treat. Here’s what you need and why each matters:

Milk (1 cup): Forms the base of the custard, providing a smooth foundation.
Sugar (¾ cup): Sweetens the ice cream and balances the cocoa’s bitterness.
Unsweetened Cocoa Powder (2 tbsp): Adds deep, intense chocolate flavor.
Salt (¼ tsp): Enhances and balances the flavors.
Egg Yolks (3, lightly beaten): Create a rich, creamy custard texture.
Semisweet Chocolate (2 oz, chopped): Melts into the custard for extra chocolate richness.
Heavy Cream (2 cups): Ensures a smooth, creamy, scoopable texture.
Vanilla Extract (1 tsp): Adds warmth and rounds out the chocolate flavor.

Substitutions and Variations

Milk: Use whole milk for richness; 2% milk works but may result in a less creamy texture. Plant-based milk (e.g., oat, almond) can be used for dairy-free but may alter texture.
Cocoa Powder: Swap for Dutch-processed cocoa for a smoother, darker flavor.
Semisweet Chocolate: Use milk chocolate for a sweeter profile or dark chocolate (60–70% cacao) for deeper intensity.
Egg Yolks: For an egg-free version, use a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp water) but expect a less rich texture.
Heavy Cream: Substitute with coconut cream for dairy-free; whipped cream cannot replace it.
Gluten-Free: Naturally gluten-free; ensure chocolate and cocoa are gluten-free.
Add-Ins: Mix in ½ cup chocolate chips, crushed cookies, or chopped nuts during the last 5 minutes of churning for texture.

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Instructions

Prepare the Custard Base:
- In a medium saucepan, combine 1 cup milk, ¾ cup sugar, 2 tbsp unsweetened cocoa powder, and ¼ tsp salt.
- Heat over medium heat, stirring constantly, until the mixture reaches a simmer (small bubbles form around the edges).
Temper the Egg Yolks:
- Place 3 lightly beaten egg yolks in a small bowl.
- Gradually whisk in about ½ cup of the hot milk mixture to temper the yolks, preventing them from scrambling.
- Return the tempered yolk mixture to the saucepan, stirring constantly.
Cook the Custard:
- Heat the mixture over medium heat, stirring constantly with a rubber spatula, until it thickens enough to coat the back of a spoon (about 170–175°F or 77–79°C), 3–5 minutes. Do not let it boil, as this can curdle the custard.
Add Chocolate:
- Remove the saucepan from the heat and stir in 2 oz chopped semisweet chocolate until fully melted and smooth.
Chill the Mixture:
- Pour the custard into a chilled bowl (place the bowl in an ice bath to speed cooling, if desired).
- Refrigerate, stirring occasionally, until completely cold, about 2 hours. Cover with plastic wrap to prevent a skin from forming.
Finish the Base:
- Once cold, stir in 2 cups heavy cream and 1 tsp vanilla extract until well combined.
Churn and Freeze:
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20–40 minutes, until it reaches a soft-serve consistency.
- Transfer the ice cream to a freezer-safe container and freeze for 2–4 hours for a firmer, scoopable texture.
Serve:
- Scoop into bowls or cones and serve, optionally with chocolate sauce, whipped cream, or sprinkles.

Cooking Tips

Prevent Curdling: Temper egg yolks slowly and keep the custard below boiling to avoid scrambling; use a thermometer if unsure.
Smooth Custard: Stir constantly while cooking to prevent lumps; strain through a fine-mesh sieve after adding chocolate for extra smoothness.
Chill Thoroughly: Ensure the custard is fully cold before churning to achieve the best texture; warm mixtures can result in icy ice cream.
Ice Cream Maker: Pre-freeze the machine’s bowl (if required) for at least 24 hours for optimal churning.
Scooping: Let the ice cream soften at room temperature for 5–10 minutes before scooping for easier serving.