This homemade chocolate ice cream is made with two types of chocolate blended into a rich custard base. It's creamy, decadent, and just as good as anything you'd buy at the store.
Ingredients
- 1 cup milk
- 0.75 cups sugar
- 2 tablespoons unsweetened cocoa powder
- 0.25 teaspoons salt
- 3 eggs yolk , lightly beaten
- 2 ounces semisweet chocolate , chopped
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Instructions
-
1
Gather all ingredients.
-
2
Combine milk, sugar, cocoa powder, and salt in a saucepan over medium heat. Bring to a simmer, stirring constantly.
-
3
Place egg yolks into a small bowl. Gradually whisk in about 1/2 cup of hot milk mixture, then return to the saucepan. Heat and stir until thickened, but do not boil.
-
4
Remove from the heat and stir in chopped chocolate until melted.
-
5
Pour into a chilled bowl and refrigerate, stirring occasionally, until cold, about 2 hours.
-
6
Stir in cream and vanilla. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer ice cream to an airtight container and freeze until firm.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Simple Mint Chocolate Chip Strawberry Ice Cream
I was inspired to create this dessert because I could not eat traditional ice cream from the grocery store due to a potato allergy. This recipe creates a fresh and sweet treat with minimal sugar allowing you to indulge in fruit and chocolate, the best of both worlds! Store the remaining ice cream in a container in your freezer for later enjoyment!
Nonie's Best BBQ
BBQ is different in every home you go to. I have never found another recipe that compares to my Nonie's. It is a sweet-tasting recipe and goes great with a salad or French fries!
Old Southern Chocolate Pecan Sheet Cake
I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word oleo instead of margarine). I've never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake. The result is a wonderfully rich (yet surprisingly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an incredible homemade taste, yet is foolproof! Will make you forget Duncan Hines®!