Indulge in this Easy Creamy Chocolate Custard Ice Cream Recipe that brings the rich flavors of chocolate and creamy texture to your bowl.

Scale

2 cups whole milk

1 cup heavy cream

3/4 cup granulated sugar

4 large egg yolks

1/2 cup unsweetened cocoa powder

4 oz semi-sweet or bittersweet chocolate finely chopped

1 teaspoon vanilla extract

Pinch of salt

Optional: chocolate shavings or curls for garnish

In a medium saucepan, whisk together the whole milk, heavy cream, granulated sugar, cocoa powder, and salt over medium heat until the sugar has dissolved and the mixture is warm.
In a separate bowl, whisk the egg yolks together. Slowly pour a small amount of the warm chocolate mixture into the egg yolks while whisking constantly to temper the eggs.
Once tempered, pour the egg yolk mixture back into the saucepan with the chocolate mixture and continue to cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10-15 minutes).
Remove the saucepan from heat and stir in the chopped chocolate and vanilla extract until smooth. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm. Serve garnished with chocolate shavings or curls if desired.

For a richer flavor, allow the ice cream to sit at room temperature for 5-10 minutes before serving to soften slightly.

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