Chocolate Frozen Custard

Name: Chocolate Frozen Custard
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 oz (113 g) dark chocolate (60–70% cacao), finely chopped; 1 cup (240 ml) whole milk, cold; 1½ cups (360 ml) heavy cream, cold; ⅓ cup (30 g) unsweetened cocoa powder, sifted if lumpy; ⅔ cup (133 g) granulated sugar, divided into two equal portions (⅓ cup / 67 g each); 6 yolks (112 g) large egg yolks, at room temperature; ¼ tsp (1½ g) fine sea salt; 2 tsp (10 ml) pure vanilla extract

From the MyKitchenBank Kitchen

Dense, silky, deeply chocolatey frozen custard made with a rich egg-yolk base, cocoa powder, and melted dark chocolate. Churned until soft-serve smooth, it scoops beautifully after a short freeze.

Prep: 30 min
Cook: 14 min
Wait: 6 hr 49 min
Total: 7 hr 33 min
Makes: About 1 quart (950 ml), six ⅔-cup servings

Jump to recipe ♡ Save

Ingredients

6 servings

4 oz (113 g) dark chocolate (60–70% cacao), finely chopped
1 cup (240 ml) whole milk, cold
1½ cups (360 ml) heavy cream, cold
⅓ cup (30 g) unsweetened cocoa powder, sifted if lumpy
⅔ cup (133 g) granulated sugar, divided into two equal portions (⅓ cup / 67 g each)
6 yolks (112 g) large egg yolks, at room temperature
¼ tsp (1.5 g) fine sea salt
2 tsp (10 ml) pure vanilla extract

Equipment (9)

3-quart (2.8 L) heavy-bottomed saucepan
Instant-read or candy thermometer
Large heatproof bowl (3-quart / 2.8 L) for the chocolate
Fine-mesh strainer
Large bowl of ice water, big enough to hold the custard bowl
Medium mixing bowl (2-quart / 1.9 L) and whisk
Heatproof silicone spatula
Ice cream machine (1.5-quart / 1.4 L capacity or larger)
Freezer-safe airtight container (1-quart / 950 ml or larger)

Steps

Before you start

Plan ahead: the custard base needs at least 4 hours in the fridge (overnight is best) before churning.
Freeze your ice cream machine's bowl for 24 hours, or according to the manufacturer's instructions, before churning.
Chop the chocolate finely so it melts fully in the hot custard.
Have an instant-read thermometer ready. The custard is done at 175°F (79°C) and scrambles above about 180°F (82°C).

1
Set up stations
- Place the finely chopped dark chocolate in the large heatproof bowl and set the fine-mesh strainer over it.
- Fill a larger bowl or sink basin with ice and cold water and keep it nearby.
- Set the medium mixing bowl next to the stove for the yolks.
+ Show details− Hide details
Ready when: Chocolate is in the bowl under the strainer and the ice bath is ready.
Tip: Having everything ready matters: once the custard reaches temperature you have to strain it right away.
2
Heat cocoa milk
- In the saucepan, whisk the cocoa powder with the cold milk until no dry lumps remain.
- Add the cream, ⅓ cup (67 g) of the sugar, and the salt.
- Set over medium heat and warm for about 6 minutes, whisking occasionally, until steaming with tiny bubbles at the edges.
+ Show details− Hide details
Ready when: Mixture is smooth, steaming, and about 170°F (77°C), with small bubbles at the edge but not boiling.
Tip: Whisking the cocoa into cold milk first prevents stubborn lumps.
3
Whisk the yolks
- While the milk heats, whisk the egg yolks with the remaining ⅓ cup (67 g) sugar in the medium bowl for about 1 minute, until slightly thickened and pale brown-yellow.
+ Show details− Hide details
Ready when: Mixture is smooth with no sugar granules sitting on the bottom and falls from the whisk in a ribbon.
Tip: Don't let sugar sit on the yolks without whisking; it can cook them and leave tiny lumps.
4
Temper the yolks
- Whisking the yolks constantly, slowly pour in about 1 cup (240 ml) of the hot cocoa mixture in a thin stream.
- Then pour the warmed yolk mixture back into the saucepan, whisking the whole time.
+ Show details− Hide details
Ready when: Mixture is uniform and chocolate-brown with no visible streaks of yolk.
Tip: Pour slowly. Adding the hot liquid too fast scrambles the eggs.
5
Cook the custard
- Cook over medium-low heat for 6–8 minutes, stirring constantly with the spatula in figure-eights and scraping the bottom and corners.
- Continue until the custard reaches 175°F (79°C) and thickly coats the back of the spatula so that a finger drawn across leaves a clean line.
+ Show details− Hide details
Ready when: Thermometer reads 175°F (79°C) and the custard leaves a clean line when you swipe a finger across the coated spatula.
Tip: Do not let it boil or pass 180°F (82°C); the yolks will curdle. If the custard starts to look grainy, remove it from the heat immediately.
6
Strain and melt chocolate
- Immediately pour the hot custard through the strainer onto the chopped chocolate.
- Let it sit for 1 minute, then whisk gently until the chocolate is completely melted and the custard is glossy.
- Stir in the vanilla.
+ Show details− Hide details
Ready when: No chocolate flecks remain and the custard is smooth and shiny.
Tip: Straining catches any small cooked egg bits, so don't skip it even if the custard looks smooth.
7
Cool in ice bath
- Set the bowl in the ice water bath and stir every few minutes for about 30 minutes, until the custard is cool to the touch and about 70°F (21°C) or below.
- Press plastic wrap or parchment directly onto the surface to prevent a skin.
+ Show details− Hide details
Ready when: Custard feels cool, not warm, and has thickened slightly.
Tip: Make sure no ice water splashes into the custard.
8
Chill the base
- Transfer the covered bowl to the refrigerator and chill at least 4 hours, or overnight, until the base is thoroughly cold, at or below 40°F (4°C).
+ Show details− Hide details
Ready when: Base is very cold (40°F / 4°C or below) and thick like pudding.
Tip: A well-chilled base churns faster and gives a creamier texture.
9
Churn the custard
- Whisk the chilled base to loosen it, then pour into the frozen, running ice cream machine.
- Churn for 20–25 minutes, or per manufacturer's directions, until it looks like thick soft-serve and has increased in volume.
+ Show details− Hide details
Ready when: Custard holds soft peaks, clings to the paddle, and is the texture of soft-serve.
Tip: Always pour the base into a machine that's already running to avoid freezing it to the bowl wall.
10
Harden and serve
- Quickly scrape the custard into the freezer container, press parchment onto the surface, and seal.
- Freeze at least 2 hours for scoopable ice cream.
- Let it sit at room temperature 5 minutes before scooping.
- For soft-serve style, serve straight from the machine.
+ Show details− Hide details
Ready when: Custard is firm enough to hold a scoop without being rock hard.
Tip: Pressing parchment onto the surface reduces freezer burn and ice crystals.

Good to know

Tips

Use a thermometer rather than guessing; 175°F (79°C) gives a thick custard with no scrambled eggs.
Finely chopped chocolate melts evenly in the hot custard, giving a glossy, lump-free base.
Overnight chilling gives the smoothest, creamiest churned texture.
For mix-ins like chopped brownies or toasted nuts, fold them in right after churning, before freezing.

Make ahead

"The custard base can be made up to 2 days ahead and kept covered in the refrigerator. Churn it just before serving."

Storage & reheating

"Room temperature: serve immediately and do not leave out more than 30 minutes. Fridge: not recommended after churning. Freezer: store airtight with parchment pressed on the surface for up to 1 week for best texture (up to 2 weeks acceptable). Let it soften at room temperature for 5–10 minutes before scooping; there is no need to reheat."

Substitutions

dark chocolate (60–70% cacao) → semisweet chocolate chips or bars (about 50% cacao). Results in a sweeter, slightly softer custard; reduce sugar by 1 tablespoon if you like it less sweet.
unsweetened cocoa powder → Dutch-process cocoa powder. Gives a darker, smoother, milder flavor; natural cocoa tastes sharper and fruitier. Both work.
whole milk → half-and-half. Makes the custard even richer; the texture will be a little softer when frozen.
pure vanilla extract → 1 tablespoon espresso powder or 1 tsp vanilla bean paste. Espresso powder amplifies the chocolate flavor; vanilla bean paste adds more fragrance.