My Chocolate Frozen Custard Recipe is an old fashioned, silky, decadent homemade chocolate ice cream. Because the unofficial start to summer just screams for a celebratory ice cream cone, don’t you think?
chocolate frozen custard ice cream is one of those recipes where I shouldn’t need to rely on heavy sales tactics…
There’s a temperature spike in Los Angeles this weekend and I’m pulling out my trusty ice cream maker for the first time this year. You might have frozen custard memories from Coney Island or Atlantic City, but the frozen custard capital of the world is the Midwest. If you’re a fan of Kopp’s, Leon’s, Gilles, Oscar’s, Culver’s, Carvel, or Shake Shack, etc, you’ll love this homemade summer treat.
homemade ice cream brings pure joy into the kitchen…
How many machines can claim that? (I’m looking at you Spiralizer.) If you don’t have an ice cream maker, you need to get one. My base model Cuisinart has lasted me years, probably because there aren’t any electronic parts to malfunction. (It’s got a simple motor that rotates the chilled bucket.) If you break it down to cost per use it’s the deal of a lifetime. And if you’ve got kids or grandkids around this summer, it’s a complete must have. In fact whenever I go to a baby shower, this is what I bring because I can’t think of anything else that will bring such magic and joy to a young family. If it sounds like I’m waxing poetic about a kitchen tool, I am. I heart my ice cream machine.
frozen custard starts with an egg yolk enriched custard
Don’t be afraid of the custard, it’s easy to make, and you can prep it the day before if you like. It should be nice and cold before you add it to your ice cream machine.
my favorite part? the mid-churn taste test!
As your frozen custard (or any ice cream, for that matter) churns away in the machine, it might look slightly grainy…that’s the tiny ice crystals forming. It’s my favorite time to sneak a taste or two.
done in about 20 minutes!
The texture is light and unbelievably silky, almost like frozen mousse. You can eat your custard straightaway, or you can freeze it for a few hours to firm up a bit. Frozen custard is best when you don’t allow it to get super hard in the freezer, so plan to enjoy it within a few hours, if possible.
the difference between ice cream and frozen custard
- Both ice cream and frozen custard are made with milk and cream, but frozen custard contains more egg yolks.
- To geek out on it: according to FDA standards, ice cream must contain less than 1.4% egg yolk, while frozen custard must contain more than 1.4%.
- Frozen custard has a silkier texture, and is typically served softer than ice cream.
- For the best frozen custard experience, eat it within 4 hours of churning. This is when it’s at its silkiest. After that it will harden, like all ice creams, in your home freezer, which is set at a colder temperature than ideal for ice cream.
- If your custard hardens too much, let it sit out for a few minutes before serving.
tips and tricks for making homemade ice cream and frozen custard
- If your machine has a freezer bowl, store it in the freezer during ice cream season so you can make ice cream on a whim.
- I like to invest in an extra bowl so I can make multiple batches for parties, etc.
- Your ice cream mixture should always be fully chilled before adding it to your machine. I love to make it the day before.
- Put your storage container in the freezer while your ice cream churns so you can transfer it with minimal melting.
- When your ice cream is ready, transfer it from the freezer bowl to your storage container immediately. The ice cream will start to freeze to the sides of the bowl soon after the machine stops turning.
- Homemade ice cream is generally at its best texture 2-5 hours after you make it. Home freezers are set colder than ideal for storing ice cream, and so it tends to get very hard over time.
- Cover your ice cream with plastic wrap so it doesn’t pick up freezer odors.
how to make a no churn chocolate frozen custard
- Make your custard up through step 3 in the recipe.
- Put your thoroughly chilled mixture into the bowl of a stand mixer fitted with the balloon whisk attachment (you can do this by hand with electric beaters, but the mixer is best) and whip until the custard becomes lighter and fluffy.
- Scrape into a freezer container and freeze for several hours until firm enough to scoop.
if you love homemade ice cream, I’ve got more!
- Coffee Cookies and Cream Ice Cream
- No Churn Bailey’s Ice Cream
- Fresh Lemon Ice Cream
- Chocolate Chip Cookie Dough Ice Cream
- Fresh Mint Chip Ice Cream
- Maple Walnut Ice Cream
- Gingerbread Ice Cream
Chocolate Frozen Custard
Equipment
- ice cream machine
Ingredients
- 6 egg yolks
- 1/2 cup sugar
- 4 Tbsp corn syrup (I have made this ice cream successfully without the corn syrup if you want to omit)
- 1/4 tsp salt
- 1/2 cup Dutch process cocoa powder, unsweetened
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
Instructions
- In a heavy bottom medium sized saucepan, add the yolks, sugar, corn syrup, salt, and cocoa powder. Whisk together to combine. Note: I like to sift the cocoa powder, but you don't have to.
- Set over medium heat and slowly whisk in the cream and milk, whisking constantly to combine everything. Cook, whisking or stirring constantly, until the mixture thickens. You do not want it to come to a boil, so watch carefully. I like to switch between my whisk and a silicone 'spoonula' to be able to scrape the sides and bottom of the pan so nothing scorches. You may need to lower your temperature to medium-low, depending on your stove.
- When the mixture is thick enough to coat the back of a spoon it's done.(For me this whole process took about 12 minutes.) Immediately pour through a mesh seive into a bowl and stir in the vanilla. Cover and chill until cold.
- Churn your chilled mixture according to your machine's instructions. Mine takes 20 minutes. You can enjoy the custard right away, or transfer to a container and freeze for up to 4 hours. Frozen custard has a wonderful silky texture that is best enjoyed within 4 hours of making.
Notes
Nutrition
Hi, can I know if I can make this recipe without the ice-cream machine? I don’t own one currently but its in my cart and after reading all these review so eager to try it tomorrow since its my off day. Thank you in adv
You really do need a machine for this particular recipe, Sri, sorry!
So apparently anything LESS than a 5* review is filtered out.
Taste, and consistency was perfect (I used a machine with a built-in compressor).
1. Corn syrup is necessary for ice-crystal control and if you leave it out you need to compensate with more sugar.
2. Method. You need to whip the egg yolks with the sugar separately, and add some of the hot milk and cream to temper the eggs, and then pour back into the milk, all while whipping. Then you won’t need to use a sieve afterwards. Also, reserve 1 cup of milk, and add it to the hot mixture to cool it down before going into the fridge.
Wrong method for making ice cream.
You whisk the yolks with the sugar, and then temper the egg mixture with the warm milk. Adding slowly as not NOT curdle the egg yolks. Then return the egg mixture to the pot.
Also, cold cream is added after cooking, to cool down the mixture before it goes into the frider.
If you do it this way, no reason to pass the mixture through a sieve, and you won’t have lumps of egg.
Does anybody know what the six serving size equates to in quarts? I am looking forward to making this but I’m kind of trying to judge whether or not I want to double it or not.
It makes about a quart, Meisa. I would probably recommend doubling it, because you might get less, depending on how your machine churns, etc.
Hi Sue. So after comparing several “chocolate ice cream recipes on the internet” I decided to go with yours. (SMART CHOICE on my part :)))). I made a batch yesterday.. Like “Liz” who posted below on March 31st, I also added extra dark cocoa powder and an additional 1/4 cup just to push that “mad deep chocolate intense” flavor. I swear I didn’t see her post until after I made my batch… but to make everyone’s taste buds happy… I made a side of fresh batch of red raspberry jammed… (but still chunky and gently thickened with cornstarch on a super low simmer… raspberries are so delicate!). Then I had a separate bowl of finely minced candied orange peels. In a third bowl I had a nice peanut butter… with just a bit more than the usual sea salt… and then a bowl of callebaut chocolate chunks. Best chocolate ice cream base… to riff off of. There’s no going back to store bought chocolate ice cream. Just silky, deep, intense crazy wonderful chocolate ice cream. Thank you for sharing your amazing skills, and recipes. So much respect for your knowledge and intuitions! Keep ’em coming!
Whaaaaat? Why wasn’t I invited to this party??
? You’re Definitely invited to the next one!!!
I don’t post comments often, but this recipe just turned me into a nine year old again for a bit! I made this with 5 farm-fresh pekin duck egg yolks, whuch are somewhat larger than chicken eggs and have a thicker texture. I also used special dark cocoa powder and about 1/4 cup more sugar added after tasting the cooked custard, which I pulled from the heat at 170 degrees farenheit. Ice cream tends to lose sweetness when frozen, and dark cocoa needs a bit more sugar. The end result was the silkiest, creamiest, adult sweetness fudgesicle EVER!!! This one is a keeper! Next time I will try adding brownie chunks, or maybe candied orange peels!
Thrilled to hear this Liz 🙂 I’m intrigued by the duck eggs!
I have made up the recipe and currently have it cooking along with the canister in the freezer. Haven’t got to make yet, but if it tastes 1/4 as good as the mixture did before the fridge it will be absolutely astounding! This will be me and my little families first time making homemade ice cream we are very excited. Thank you for sharing your recipe and tips!
Haha, that first taste is so delicious!
When you omit the corn syrup, do you add more sugar or something else? Have you tried using evaporated milk or sweetened condensed milk?
This recipe is LIFE in our house! Never looking back! To make vanilla custard, could I just omit the cocoa powder and add vanilla bean? Thanks!
YUM! Recently replaced old ice cream makers with Cuisinart Ice Cream and Frozen Dessert machine. Learning all sorts of things other than standard (with or without eggs) ice cream that can be made using this (slushy drinks, sorbet, sherbet, etc.) and without all the hassle of needing rock salt and ice. If want harder than soft serve just package and freeze when done in the freezer. But definitely have to follow the care and use instruction manual and make sure the bucket is fully frozen to get the job done. Loving it!
We loved this! It’s extremely chocolatey and the information and directions really helped. I found the texture to be similar to Culver’s, for those reading from the upper Midwest, but the chocolate flavor was deeper and more satisfying.
Hey Jenny, having worked at Culver’s for a solid 15 years (started when I was 15) I’ve been trying to get the ratios for a close quality and texture to Culver’s custard. If you are right about this recipe being similar to it then I am 100% making this on my next day off. I quit Culver’s a few years ago to pursue a chef career and moved to Seattle where there are no Culver’s yet.. it’s silly to say this, but I have been going through Culver’s withdrawals.
We love Culvers here Nick so please report back!
Nick, I’m from Missouri where Andy’s frozen custard is king! (It’s what Culver’s wishes it could be) When I was in Seattle I found Molly Moo’s to be the best substitute.