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Chocolate Ice Cream

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“A classic custard ice cream. Requires an ice cream maker and food processor”
1hr 20mins
1 quart

Ingredients Nutrition


  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.

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