Dark Chocolate Custard Ice Cream (Print-Friendly Format)

Decadent frozen custard with bittersweet dark chocolate and creamy richness in every chilled bite.

# Ingredients You’ll Need:

→ Custard Base

01 - 480 ml heavy cream
02 - 240 ml whole milk
03 - 4 large egg yolks
04 - 100 g granulated sugar

→ Chocolate and Flavorings

05 - 25 g unsweetened cocoa powder
06 - 170 g dark chocolate (70% cocoa or higher), chopped
07 - 5 ml vanilla extract
08 - Pinch of salt

# How to Make It:

01 - In a saucepan, combine heavy cream and whole milk. Gently heat over medium-low until small bubbles appear around the edges; do not allow to boil.
02 - In a separate mixing bowl, whisk egg yolks and granulated sugar until smooth and the mixture has slightly thickened.
03 - Gradually pour the warmed cream mixture into the egg yolks, whisking continually to prevent curdling.
04 - Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until custard thickens enough to coat the back of the spoon, about 8–10 minutes. Avoid boiling.
05 - Remove the thickened custard from heat. Whisk in unsweetened cocoa powder until fully blended. Add chopped dark chocolate and stir until the chocolate is melted and the custard is smooth and glossy. Incorporate vanilla extract and a pinch of salt.
06 - Pour the chocolate custard into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin forming. Refrigerate for at least 4 hours or overnight until thoroughly chilled.
07 - Once completely chilled, transfer the custard to an ice cream maker. Churn according to the manufacturer’s instructions until thick and creamy, approximately 20–25 minutes.
08 - Transfer churned ice cream to a freezer-safe container. Press plastic wrap onto the surface and freeze for 2–3 hours, or until firm.
09 - Before serving, allow the ice cream to soften at room temperature for several minutes. Scoop into bowls or cones. Optionally, garnish with chocolate shavings, chocolate sauce, or whipped cream.
10 - Keep any remaining ice cream in the freezer, tightly covered, for up to two weeks. Allow to soften before scooping.

# Extra Tips:

01 - For a deeper chocolate intensity, opt for chocolate with 85% cocoa or higher and adjust sugar to taste.

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