Homemade Chocolate Ice Cream

Homemade Chocolate Ice Cream

Modified from here
Makes about 1 1/2 pints

homemade chocolate ice cream


2 cups heavy whipping cream
1 cup whole milk
2/3 cup sugar
1/4 cup cocoa
6 egg yolks

Optional: Crushed M&Ms for an extra chocolatey crunch


Add the cream, milk, sugar and cocoa to a large pan and heat on a medium-low heat until the sugar and cocoa is dissolved completely, stirring occasionally.
In a medium mixing bowl, whisk the egg yolks.
Take a cup or so of the cream mixture and slowly pour it into the egg yolks, stirring the egg yolks constantly. (We want to warm up the egg yolks so they don't turn into scrambled eggs when they get added to the pan).
Quickly pour the egg yolk mixture into the saucepan and continue to heat.
Stir the mixture constantly until it starts to thicken and is thick enough to coat the back of a spoon.
Sieve the mixture into a container, cool and chill overnight in the refrigerator.
The next day churn the ice cream mixture according to your ice cream maker's directions.
A few minutes from the end of the churning, add in the crushed M&Ms if you would like.
This ice cream is delicious as soft serve, otherwise you can pour it into a container and freeze until firm.

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