The Best Chocolate Ice Cream is a bold name, but it is equally matched by the bold chocolate flavor of this custard-based ice cream. It’s creamy and rich, decadently sweet, and it will make any chocolate lover swoon.
I consider myself a chocolate ice cream aficionado: a connoisseur of sorts. I have been ordering it every single trip to the ice cream shop since my first taste of chocolate at my 1st birthday party. Right, mom?
If you are in an ice cream shop with me and I am ordering something other than chocolate, you should ask if I am feeling alright unless, of course, I am getting another flavor AND chocolate. Totally normal.
Therefore, I feel 100% qualified to call this ice cream The BEST. It is smooth and creamy with an unparalleled chocolate flavor. It is the perfect balance of bittersweet and sweet. Each bite will surprise you with its chocolatiness and you will find yourself involuntarily reaching for another scoop.Because it’s too creamy and chocolaty to resist.
Your Summer will not be complete with out this ice cream. Trust me. It just won’t. Unless you don’t like chocolate ice cream like my brother, in which case, you should stop reading and check out my Strawberry Caramel Chocolate Cookie Swirl Ice Cream. I know, right? Who doesn’t like chocolate ice cream? {Love you Andrew}
The Best Chocolate Ice Cream
Ingredients
- 2 cups whole milk
- 1 ½ cups heavy cream
- 1 ½ teaspoons vanilla
- pinch salt
- 1 cup sugar
- 6 egg yolks
- 8 oz bittersweet chocolate (melted & cooled, I used Ghirardelli 60%)
Instructions
- Pre-freeze your ice cream maker’s freezer bowl at least 24 hours ahead!
- In a large, heavy-gauge saucepan whisk together the milk, cream, half the sugar, vanilla and salt. Place over medium heat and bring just to a boil, stirring occasionally.
- In a medium bowl, whisk together the egg yolks and remaining ½ cup sugar. Whisk until mixture is thick and a pale yellow. Whisk in chocolate. Mixture will be thick!
- Temper the Egg Yolks: Add ¼ cup of the boiling cream mixture slowly to the egg mixture while constantly whisking. Once that has been incorporated, add another ½ cup of the cream mixture in a steady stream while whisking. Add the egg yolk mixture to the sauce pan with the remaining cream mixture. Whisk constantly while pouring the chocolate mixture into the remaining cream; you don’t want burnt chocolate! Stir constantly with a wooden spoon until the mixture thickens and it coats the back of the spoon. This took approximately 5 minutes. Do not let the mixture boil.
- Pour into a large bowl, let cool several hours at room temperature or you could use an ice bath to speed it up, cover and refrigerate at least 5 hours or until cold. Overnight is best. The mixture will be thick like pudding.
- Place your container to hold the ice cream in the freezer. Turn on the ice cream maker and pour the cream mixture into the moving, frozen bowl. Churn 25-30 minutes or until the ice cream is soft and creamy but thick. It should be coming out the top of the freezer, churning bowl.
- Place the ice cream in the cold storage container, cover and refrigerate 2 hours or more.
Notes
You may also like:
Strawberry Caramel Swirl Chocolate Cookie Ice Cream
Toasted Marshmallow S'mores Ice Cream
Milk Chocolate Brownie Explosion
Quadruple Chocolate Pudding Cookies:
Tarun kumar says
Thanks for sharing this amazing recipe and good information. It's really good and I would like to make this.
Kim says
So this is the very first ice cream recipe I made. I just got a nice machine and I love chocolate ice cream. This recipe is as if chocolate fronting and ice cream had a baby. Good lord it is good and I feel like I’m a connoisseur myself. Thanks so much for sharing!
Lindsey says
HAHAH! Thanks Kim! I couldn't agree more! Happy ice cream making!
willi says
thanks for great recipe. i will try to make it. its look very delicious.
Tracie Fortner says
I wonder if it would work to put a couple tablespoons of strong coffee in and add some almonds to make a Swiss mocha almond ice cream?
Lindsey says
That sounds phenomenal! You could also infuse the base (the cream and sugar, etc) with coffee grounds and then strain them out, which will not affect the final texture of the ice cream as brewed coffee might.
Brando says
Not my intention to submit a review that could be perceived as negative or grouchy, but I wish more reviews would actually be about how the recipe tastes. I agree with everyone...it definitely looks delicious, but before I run the risk of wasting ingredients on a delicious *looking* recipe that may taste awful (absolutely not suggesting that is the case here), it would be nice to get a sense for the finished product rather than sifting through the first 30 reviews which all comment on appearance. Again, I'm commenting about the collective and not this specific recipe, it just kinda came out in this arena. Haven't decided if I will chance it but if I do, you will see an honest review about how this ice cream tastes, cuz there appears to be no argument about how amazing it looks. I actually chose this recipe from a broad google search based solely on looks (cuz no reviews on taste were offered in google) over many other highly rated choco ice cream recipes!
Brando says
*It's worth noting that I wrote this review after sifting through the first 25 reviews or so and not finding any about finished product/taste. I did not read them all so apologies if there were some after the ones I looked through.
Lindsey says
Well I completely understand your frustration but there are several reviews about the taste, you just have to get past my blogging friends and family's comments. I also make this recipe with variations for the restaurant where I am the pastry chef and people go absolutely crazy for it. See comments: Sharron on 9/12/2015; Laurie 5/28/2016; Cindie 5/5/2016; and then all the comments there after. You should make it 😉