Frozen Chocolate Custard – A Decadent Homemade Chocolate Ice Cream
There is an ice cream shop on Île Saint-Loius in Paris that I still dream about today. It is called Berthillon. Several years ago, when we were in Paris as a family, I had a visit to this tucked away ice-cream destination on my list of places that we had to go. It was just as imagined. A beautiful wooden exterior set amongst the surrounding lime brick buildings and detailed wrought iron window grilles. Stepping inside, we were met with many flavors of ice cream, along with a beautiful counter filled with other treats. For my ice cream I decided on chocolate, my usual choice. It ended up being such a rich, decadent treat. Something that chocolate dreams are made of.
Over the years, I have experimented, trying to make the same rich, velvety chocolate ice cream that we had in Paris. Last week, I finally unlocked the secret! Extra egg yolks, and a higher percentage of cream – a Chocolate Frozen Custard. Now, every time I make this delicious Chocolate Frozen Custard, I am transported to Paris, walking along the Seine with Notre Dame in the background.
What makes a Frozen Custard?
Frozen custard, ice cream, gelato, and sorbet are all wonderful dessert options. They are similar, but definitely not the same.
- Frozen custard is essentially ice cream enriched with egg yolks, making it denser and silkier. It is churned with minimal air and served slightly warmer
- Classic ice cream must contain at least 10% milkfat and is churned with plenty of air for a light, fluffy scoop
- Gelato uses more milk and less cream. It is churned slowly with minimal air and is served warmer for a dense, intensely flavored treat
- Sorbet skips dairy and eggs altogether, relying on fruit and sugar for a refreshing, often slightly icy finish
This recipe for Chocolate Frozen Custard is not too complicated, just make sure you take care to temper the yolks before adding them to the heated cream. Also, be sure to check that the mixture has thickened sufficiently before cooling and adding it to your ice cream maker. I have a really great ice cream maker that is REALLY quick and easy to use. No ice. No rock salt. It uses a frozen freezer bowl to simply freeze and churn the liquid ice cream mixture. Once the custard mixture is added to the maker, you will have velvety smooth Chocolate Frozen Custard in about 15-20 minutes. Enjoy!
If you need an idea of what to do with all of the extra egg whites you will have from making this custard, this Angel Food Berry Roll Cake might be your answer.
Chocolate Frozen Custard
Equipment
- 1 Ice Cream Maker
- 1 Fine Wire Mesh Strainer
Ingredients
- 2 Cups Heavy Whipping Cream, 40% milk fat if you can find it
- 1 Cup Whole Milk
- 1/2 Cup Sugar
- 1/4 tsp Salt
- 1/2 Cup Dutch Processed Cocoa Powder
- 6 Egg Yolks
- 1 tsp Vanilla
Instructions
- Begin by separating the Egg Yolks into a medium bow. Whisk and set aside.
- In a large saucepan, combine the Cream, Milk, Sugar, and Cocoa Powder. Set over medium-low heat.
- Whisk continuously until the Sugar is dissolved and the Cocoa Powder has completely combined, about 4-5 minutes.
- Once Sugar is dissolved, temper the eggs by slowly drizzle about 1 cup of the heated cream mixture into the egg yolks. Whisk constantly as you drizzle it in.
- Whisk the egg mixture back into the cream mixture in the pot. Add Vanilla.
- Return pot to medium-low heat and cook, stirring constantly with a silicone spatula or wooden spoon, until it starts to thicken. It will be done when you are able to coat the spoon and run your finger through the mixture and it doesn't run back into the path of your finger.
- Remove from heat and pour through a fine mesh strainer into a medium bowl. This will remove any bits of egg that got "cooked" while they were being tempered by the hot cream mixture.
- Cool the mixture to room temperature. Cover and place in the refrigerator to completely cool. This will take 3 – 4 hours. While cooling, occasionally remove from fridge and stir/scrape sides of bowl.
- Churn the Ice Cream according to the directions of your ice cream maker's manufacturer. My Cuisenart maker takes between 15-20 minutes.
- Serve straight from the ice cream maker, or place in a freezer proof container and freeze for a bit to firm it up. Enjoy!
Looks incredible!
It certainly is! I hope you get a chance to make it… it is well worth it.