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The Best Chocolate Ice Cream is a bold name, but it is equally matched by the bold chocolate flavor of this custard-based ice cream. It’s creamy and rich, decadently sweet, and it will make any chocolate lover swoon.
I consider myself a chocolate ice cream aficionado: a connoisseur of sorts. I have been ordering it every single trip to the ice cream shop since my first taste of chocolate at my 1st birthday party. Right, mom?
If you are in an ice cream shop with me and I am ordering something other than chocolate, you should ask if I am feeling alright unless, of course, I am getting another flavor AND chocolate. Totally normal.
Therefore, I feel 100% qualified to call this ice cream The BEST. It is smooth and creamy with an unparalleled chocolate flavor. It is the perfect balance of bittersweet and sweet. Each bite will surprise you with its chocolatiness and you will find yourself involuntarily reaching for another scoop.Because it’s too creamy and chocolaty to resist.
Your Summer will not be complete with out this ice cream. Trust me. It just won’t. Unless you don’t like chocolate ice cream like my brother, in which case, you should stop reading and check out my Strawberry Caramel Chocolate Cookie Swirl Ice Cream. I know, right? Who doesn’t like chocolate ice cream? {Love you Andrew}
The Best Chocolate Ice Cream
Ingredients
- 2 cups whole milk
- 1 ½ cups heavy cream
- 1 ½ teaspoons vanilla
- pinch salt
- 1 cup sugar
- 6 egg yolks
- 8 oz bittersweet chocolate melted & cooled, I used Ghirardelli 60%
Instructions
- Pre-freeze your ice cream maker’s freezer bowl at least 24 hours ahead!
- In a large, heavy-gauge saucepan whisk together the milk, cream, half the sugar, vanilla and salt. Place over medium heat and bring just to a boil, stirring occasionally.
- In a medium bowl, whisk together the egg yolks and remaining ½ cup sugar. Whisk until mixture is thick and a pale yellow. Whisk in chocolate. Mixture will be thick!
- Temper the Egg Yolks: Add ¼ cup of the boiling cream mixture slowly to the egg mixture while constantly whisking. Once that has been incorporated, add another ½ cup of the cream mixture in a steady stream while whisking. Add the egg yolk mixture to the sauce pan with the remaining cream mixture. Whisk constantly while pouring the chocolate mixture into the remaining cream; you don’t want burnt chocolate! Stir constantly with a wooden spoon until the mixture thickens and it coats the back of the spoon. This took approximately 5 minutes. Do not let the mixture boil.
- Pour into a large bowl, let cool several hours at room temperature or you could use an ice bath to speed it up, cover and refrigerate at least 5 hours or until cold. Overnight is best. The mixture will be thick like pudding.
- Place your container to hold the ice cream in the freezer. Turn on the ice cream maker and pour the cream mixture into the moving, frozen bowl. Churn 25-30 minutes or until the ice cream is soft and creamy but thick. It should be coming out the top of the freezer, churning bowl.
- Place the ice cream in the cold storage container, cover and refrigerate 2 hours or more.
I’m so happy I found a winner! I haven’t tried it yet…but I sure will before the weeks over. I have a batch of vanilla churning as we speak. I was going to make this chocolate recipe of yours but I was short on the chocolate. So…I’m going to make a special run to the store this weekend to get chocolate! I won’t be able to sleep tonight thinking about the pictures of your chocolate ice cream! According to the comments and photos, I know this is a good recipe! Thank you for sharing it! The world would be absolutely dull and boring without ice cream!
Hahha! Thanks!
I wanna try making homemade .
This is a great place to start, Lisa!
I love mint chocolate chip
It looks yummy enough =) I hope I can make it as tasty as you make it sound.
I’m sure you can! Happy baking, Ollie!
Oh my Ghiradelli! Made this for the 4th of July- was super rich and creamy and decadent. Doubled the recipe and it turned out perfect. Would be great with toasted almonds. Sofar the best homemade ice cream I’ve ever made.
Aww thanks so much for the sweet comment, Amy! It would be fabulous with toasted almonds!
Made this for 4th of July, and it was a hit!! Seriously, this is the best taste and texture I’ve had from any homemade ice cream (and possibly any purchased ice cream)! Thanks for sharing!
Your comment just made my week, Angela! Thank you so much! I’m so glad you enjoyed it! It is absolutely my favorite still!
Made this ice cream this last weekend. Hands do the BEST homemade ice cream I have ever had. I used the 60% Ghirardelli chocolate and 2% milk (because that’s what I had on hand). Three days later the ice cream is still creamy after being frozen in the freezer. Do you have any other homemade ice cream recipes that are as good as this one?
I am so glad you liked it, Cinda! It is still my favorite chocolate ice cream. I do have several other homemade ice cream recipes on AHC: French Vanilla ice cream, milk chocolate toasted marshmallow s’mores ice cream, strawberry caramel swirl ice cream, Peanut butter ice cream (this recipe is part of a no-bake Reeses Ice Cream Pie recipe. I will be posting more soon, because it is Ice Cream Season!!!
Made this tonight and it was outrageous!!!
Yay, Laurie!!! I am so glad you loved it!! Thank you so much for taking the time to come back and comment! I means a lot to me 🙂