This is a pantry-friendly recipe for custard-style chocolate ice cream. No heavy cream or corn starch is necessary and it's successful with 2% milk, yet the results are still creamy and smooth! A digital kitchen thermometer is highly recommended while cooking to ensure you've reached the proper cooking temperature.
Ingredients
- 4 large eggs
- 0.33 cups cocoa powder
- 1.5 cups milk
- 1 can evaporated milk , 12 fluid ounce
- 1 cup white sugar
- 1 teaspoon vanilla extract
- ice
Instructions
-
1
Fill sink with several inches of ice water.
-
2
Beat eggs and cocoa powder in a bowl until well-blended and smooth.
-
3
Heat milk, evaporated milk, sugar, and cocoa powder mixture in a heavy-bottomed saucepan over medium-low heat, whisking constantly, until custard comes to 180 degrees F (82 degrees C), about 10 minutes. The custard should be thick enough to coat the back of a spoon.
-
4
Remove saucepan from heat and immediately transfer to sink to halt cooking. Continue to stir custard until cooled; stir in vanilla extract.
-
5
Pour custard into an ice cream maker once it reaches 40 degrees F (4 degrees C). Freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours to overnight.
Nutrition Facts
Per serving
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