Rich Chocolate Chip Ice Cream with Double Chocolate
This indulgent homemade ice cream combines a rich chocolate custard base with ribbons of melted chocolate throughout. The double chocolate approach creates layers of cocoa flavor - bittersweet chocolate melted into the custard provides deep, complex notes while semisweet chocolate drizzled during churning adds textural contrast and bursts of sweetness. Perfect for chocolate lovers seeking restaurant-quality dessert at home, this ice cream requires patience for proper tempering and chilling but rewards with silky smooth texture and intense chocolate satisfaction.
Ingredients
- 8 ounces bittersweet chocolate, finely chopped
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- ¾ cup sugar, divided
- 4 egg yolkscornstarch slurry2 tbsp cornstarch + 3 tbsp water per 4 yolksveganeggs-free
different mouthfeel
Full guide → - 1 teaspoon vanilla extract
- 3 ounces semisweet chocolate, finely chopped
- 2 teaspoons canola oil
Instructions
- 1
Melt bittersweet chocolate in heatproof bowl over simmering water until smooth, then set aside to cool
- 2
Set fine mesh strainer over medium bowl, then place bowl over ice water
- 3
Heat cream, milk, and half the sugar in medium saucepan over medium heat until steaming and hot
- 4
Whisk egg yolks with remaining sugar until smooth, then beat in melted chocolate until incorporated
- 5
Slowly whisk hot milk mixture into yolk mixture to temper, then whisk tempered mixture back into saucepan
- 6
Cook custard over medium heat, stirring constantly with wooden spoon, until very hot but not simmering
- 7
Pour custard through strainer into ice bath and cool to room temperature, stirring occasionally
- 8
Stir in vanilla, then cover and refrigerate until very cold
- 9
Melt semisweet chocolate with oil in heatproof bowl over simmering water until smooth, then transfer to zip-top bag
- 10
Churn ice cream base in machine until thick like whipped cream
- 11
Snip corner of chocolate bag and slowly drizzle into running machine
- 12
Continue churning until mixture resembles soft serve
- 13
Transfer to airtight container and freeze until firm
Tips
Use instant-read thermometer to monitor custard temperature and avoid curdling the eggs
Tempering egg yolks slowly prevents scrambling and ensures smooth custard texture
Chill custard completely before churning for best texture and faster freezing
Good to Know
Store covered in freezer for up to 1 month. For best texture, let soften 5-10 minutes before scooping.
Custard base can be made 2 days ahead and kept refrigerated. Churn when ready to serve.
Serve immediately after churning for soft-serve texture, or freeze until firm for traditional scooping consistency.
Common Mistakes
Use thermometer to avoid overheating custard above 185°F which causes curdling
Temper egg yolks slowly to prevent scrambling from hot milk mixture
Ensure custard is completely cold before churning for proper texture
Substitutions
Dairy-Free Swaps
Vegan Options
different mouthfeel
Full guide →General Alternatives
FAQ
Can I make this without an ice cream maker?
Yes, but texture will be icier. Freeze custard in shallow pan, stirring every 30 minutes for 3-4 hours to break up ice crystals.
What if I don't have a thermometer?
Watch for steam rising and coating spoon with custard that holds finger-drawn line. Mixture should be hot but never bubbling.
How long will this keep in the freezer?
Best quality for 1 month when stored airtight. Ice crystals may form after that but it's still safe to eat.