milk chocolate custard ice cream

milk chocolate custard ice cream
Servings: 10 Prep 10 mins to 30 mins Chill 4 hrs Freeze per manufacturers directions Cook 15 mins to 20 mins


  • 1 3/4 cups milk
  • 4 egg yolks
  • 1 cup sugar
  • 2 tablespoons cocoa powder
  • pinch salt
  • 5 ounces milk chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream

Make It

1. If using gel-canister ice-cream maker, freeze canister overnight.

2. Place a large bowl and strainer on heatproof surface near stove. Combine milk and yolks in a heavy, nonstick, medium-size saucepan. Stir in sugar and cocoa. Cook over medium-low heat, stirring constantly with rubber scraper, until instant-read thermometer just reaches 190 degree F, about 15 to 20 minutes (do not let boil), or until slightly thickened. Strain immediately into bowl; stir in salt.

3. Whisk in chocolate until incorporated. Stir in vanilla. Place wax paper onto custard; refrigerate until chilled, about 4 hours.

4. To freeze, add cream to custard, stirring to combine. Pour in ice-cream maker; process 30 minutes as per manufacturers directions.

5. Scrape into a 1-1/2-quart container; freeze to firm completely, about 2 hours.

6. Makes 10 servings.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 325, Fat, total (g): 21, chol. (mg): 143, sat. fat (g): 12, carb. (g): 32, fiber (g): 1, pro. (g): 4, sodium (mg): 49, Percent Daily Values are based on a 2,000 calorie diet.