Simple Chocolate Ice Cream recipe

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Ingredients

4 large eggs
⅓ cup cocoa powder
1 ½ cups milk
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
1 teaspoon vanilla extract
ice

Nutrition Info

228.2 calories
carbohydrate: 34.1 g
cholesterol: 110.4 mg
fat: 7.4 g
fiber: 1.1 g
protein: 8.5 g
saturatedFat: 3.8 g
servingSize: -
sodium: 104.6 mg
sugar: 32.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill sink with several inches of ice water.

  2. Beat eggs and cocoa powder in a bowl until well-blended and smooth.

  3. Heat milk, evaporated milk, sugar, and cocoa powder mixture in a heavy-bottomed saucepan over medium-low heat, whisking constantly, until custard comes to 180 degrees F (82 degrees C), about 10 minutes. The custard should be thick enough to coat the back of a spoon.

  4. Remove saucepan from heat and immediately transfer to sink to halt cooking. Continue to stir custard until cooled, stir in vanilla extract.

  5. Pour custard into an ice cream maker once it reaches 40 degrees F (4 degrees C). Freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container, cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours to overnight.

Recipe Yield

8 servings

Recipe Note

This is a pantry-friendly recipe for custard-style chocolate ice cream. No heavy cream or corn starch is necessary and it's successful with 2% milk, yet the results are still creamy and smooth! A digital kitchen thermometer is highly recommended while cooking to ensure you've reached the proper cooking temperature.

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