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–+ servings

Old-Fashioned Chocolate Ice Cream

Freshly churned with real eggs, cream, cocoa, and sugar, this is the classic way to make ice cream. Worth the trouble every time.
Prep Time:30 minutes
Cook Time:15 minutes
cooling:12 hours
Total Time:12 hours 45 minutes

Equipment

  • ice cream maker (this one is super simple, affordable, and I've used it for decades!)
  • strainer
  • saucepan

Ingredients

  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • ½ cup cocoa powder (I always use Hershey's)
  • ¾ cup granulated sugar (divided)
  • 1 tablespoon vanilla extract
  • 4 egg yolks
  • pinch salt

Instructions

  • Heat the milk and cream. In a small saucepan over medium heat, warm the milk, cream, ½ cup of the sugar, cocoa, vanilla, and salt until steaming, about 170°F.
    saucepan of chocolatey liquid.
  • Beat the eggs and remaining sugar. In a separate bowl, beat the egg yolks and remaining ¼ cup of sugar until they are light yellow and form a ribbon when the beaters are lifted, about 2-3 minutes, with a hand mixer on low speed.
    small bowl of egg yolks and sugar.
  • Temper the eggs. Slowly whisk half of the warm milk mixture into the beaten egg yolks, adding half a cup to prevent curdling. Then, pour the egg mixture back into the saucepan with the remaining milk and cream.
    saucepan pouring chocolate into bowl.
  • Heat the custard. Heat the saucepan over medium heat, stirring constantly, until the custard thickens and reaches 185°F. The custard is ready when it coats the back of a spoon.
    saucepan of chocolate custard.
  • Strain the custard and chill. Strain the custard through cheesecloth or a fine-mesh strainer into a bowl. Place the bowl in the refrigerator and chill for 4-24 hours until the custard is very cold.
    metal strainer over mixing bowl.
  • Freeze ice cream. Freeze the chilled custard in your ice cream maker according to the manufacturer's instructions. Once it reaches a soft-serve consistency, transfer the ice cream to a loaf pan, cover it with plastic wrap, and freeze until firm. The ice cream will stay in the freezer for up to a week.
    ice cream churner showing custard before and after churning.

Notes

Simple ingredients are important for this recipe, so make sure to use high-quality cocoa powder and fresh, organic eggs and cream if you can. These will give your ice cream the best flavor.
You can adjust the sweetness to your liking. I prefer it as is, but adding or reducing the sugar slightly is okay.
Don't worry about the many steps; once you get the hang of it, it's pretty easy and totally worth it for that extra creamy texture.
It might be tempting, but don't skip or shorten your chilling time. The custard needs to be really cold before you start churning. This helps the ice cream freeze faster, making it smoother without any ice crystals.
You can also toss in chopped nuts, chocolate chips, or other mix-ins when the ice cream is almost done churning.

Nutrition

Calories: 297kcal | Carbohydrates: 26g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 153mg | Sodium: 35mg | Potassium: 205mg | Fiber: 2g | Sugar: 23g | Vitamin A: 860IU | Vitamin C: 0.3mg | Calcium: 105mg | Iron: 1mg
Servings: 8 servings
Calories: 297kcal
Author: Katie