This velvety homemade chocolate ice cream harnesses the rich, custardy base of egg yolks, sugar, and milk—luxuriously enriched with cream and studded with bittersweet chocolate—for an indulgent frozen treat. Drawing on the classic French “crème anglaise” method, this recipe produces an ice cream that is delectably smooth, intensely chocolatey, and free from stabilizers or artificial flavorings. Perfect for warm afternoons, dinner-party desserts, or anytime you crave a scoop of pure, creamy goodness, this ice cream elevates simple pantry ingredients into a gourmet experience.
Cooking Time
Preparation: 20 minutes
Cooking the Custard: 10 minutes
Chilling Time: 2 hours (refrigerator) + 3 hours (freezer)
Total Active Time: 30 minutes
Total Time with Chilling: Approximately 5½ hours
Ingredients
4 large egg yolks
120 g (4.2 oz) granulated sugar
200 ml (⅞ cup) whole milk, plus 1 Tbsp for tempering
420 ml (1¾ cups) heavy cream (33–36% fat)
30 g (1 oz) high-quality dark chocolate, finely chopped
Pinch of salt
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Omg! I served this at a meetup, and people devoured it instantly.
