STREAMING NOW: Taste in Translation

Chocolate Ice Cream

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A classic custard ice cream. Requires an ice cream maker and food processor”
READY IN:
1hr 20mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Add the sugar, eggs, and cocoa to the container of a food processor; blend until smooth.
  2. Add the milk to a heavy medium-size saucepan; bring to a boil.
  3. With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube; process until well blended.
  4. Pour the mixture back into the saucepan and put over low heat.
  5. Stir constantly using a whisk or wooden spoon; continue stirring until the custard thickens slightly (do not let the mixture boil or the eggs will scramble).
  6. Remove pan from heat and pour the custard mixture through a strainer into a large clean bowl.
  7. Allow the custard to cool slightly.
  8. Stir in the cream and vanilla.
  9. Cover and refrigerate until cold or overnight.
  10. Stir the chilled custard; freeze in one or two batches in an ice cream machine according to manufacturer's directions.
  11. The ice cream will be soft but ready to eat; if you want a firmer ice cream, freeze in a freezer-safe container for 2 hours.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: