Dark Chocolate Custard Ice Cream

Dark Chocolate Custard Ice Cream


This is the smoothest and best ever dark chocolate custard ice cream I’ve ever made. It’s luscious and creamy, too. You won’t be disappointed, trust me.


  • 1/3 cup (40 g) good quality unsweetened cocoa powder, like Barry or Perugina (please do not use the standard grocery store brand as the end result will not be good)
  • 1 cup (200 g) sugar, divided in half
  • 2 cups (475 ml) whole milk
  • 2 1/3 cups ( 545 ml) heavy whipping cream
  • 2 large eggs, plus 4 large egg yolks
  • 4 ounces (115 g) bittersweet or semisweet chocolate, coarsely chopped or chips (again, it is necessary to use good quality chocolate)
  • 1 tsp vanilla extract


  1. Place the chocolate pieces or chips into a deep, heatproof bowl and set aside.
  2. Place cocoa powder and 1/2 of the sugar in a large saucepan and stir with a whisk. Slowly pour in the milk, while continuing to whisk, then add the cream. Turn the burner on to medium high heat and bring to a boil, while constantly whisking. When the mixture begins to boil, set a timer for 2 minutes and whisk until the time is up. Remove from heat and set aside; whisk the mixture every once in a while to avoid a skin from forming.
  3. In a medium sized, non-aluminum bowl (preferably in a stand mixer), whisk the remaining sugar, eggs, and egg yolks until well blended. While still whisking, temper the egg mixture by slowly adding about a cup of the cocoa mixture to it.
  4. Pour 1/3 cup of the cocoa mixture over the chocolate in the bowl and stir to melt the chocolate. Add 1/3 cup more cocoa mixture to the chocolate to finish melting it completely. It should be completely smooth when ready; set aside.
  5. Put the egg mixture back into the saucepan and place over medium low heat. Continue stirring and adjust the heat so that the mixture heats well, but doesn’t overheat (as this may cause the eggs to curdle-don’t worry, I have a fix if they do!) If the mixture begins to heat too quickly and rise up, remove from the heat immediately and stir quickly. Continue to cook until the mixture is very hot and leaves a thick film on the back of a spoon (or until 160 F°/71° C). Immediately remove from heat and continue to stir for half a minute.
  6. Stir a cup of this hot mixture into the chocolate mixture until smooth. Add the chocolate mixture and vanilla back into the egg mixture, stirring until well-blended and smooth.
  7. Pour through a fine sieve into a freezer-proof bowl. Cover and refrigerate for at least 6 hours.
  8. Process in an ice-cream maker according to their directions, then place into a freezer-proof container and place in the freezer for at least 8 hours before scooping into bowls or cones to serve.