This Chocolate Frozen Custard is what chocolate dreams are made of. Smooth, chocolaty, creamy and absolutely luscious! It’s divine and you won’t be disappointed!
I know we are only weeks away from it officially being fall, but I’m squeezing in one last “summer” favorite of ours.
Say hello to this decadent Chocolate Frozen Custard. It’s heaven and it’s a chocolate lover’s dream come true.
I actually made this last summer and started the post but never finished it. I’m guessing my easily distracted mind went into fall baking mode and started posting pumpkin and apple recipes and forgot about this decadent treat. So when I saw this frozen custard post tucked away in my drafts folder, I knew I had to share it before it’s too late.
Just one problem though, I’m not sure what happened to the rest of the photos. They have disappeared from my compute. So you’re getting one photo and I’m keeping my fingers crossed it’s enough to make you drool and want to make this delicious frozen custard.
This stuff is smooth, velvety, rich, and it really is the perfect way to end a meal. And not just in the summertime. We honestly make homemade ice cream and/or frozen custard year round, and if you’re smart you do to.
A few tips homemade frozen custard:
- If your machine has a freezer bowl, keep it in your freezer year round. This way you’ll always be ready to make ice cream or frozen custard when that craving hits.
- Make sure the custard mixture is fully chilled before adding it to your machine. Because you have to cook part of this, allow plenty of time for it to cool. I always make it the night before so the cooked mixture can chill overnight.
- Put whatever storage container you’re going to use in the freezer while the custard is churning. This way it will be good and cold so when you transfer your custard/ice cream into it there will be minimal melting.
- We love this best after it has sat in the freezer for a couple hours. It firms up a bit more, but doesn’t get too frozen/hard. If it gets too hard in your freezer just let it sit out for a bit at room temperature.
- Place a piece of plastic wrap right up against the frozen custard before putting the storage lid on it. This helps prevent the top of the custard from getting icy on top.
Chocolate Frozen Custard
- Total Time: 57 minute
- Yield: 6 to 8 servings 1x
Ingredients
Custard Base:
- 2 cups heavy cream
- 1 cup half and half
- 1 1/4 cups sugar
- 1 teaspoon vanilla bean paste
- 6 egg yolks
Chocolate mixture:
- 3/4 cup cream
- 1 cup semi sweet chocolate chips
- 1/4 cup sugar
- 1 teaspoon vanilla
Instructions
- In a saucepan over medium low heat, whisk together the heavy cream, half and half, sugar, and vanilla bean paste. Stir occasionally, heating the mixture until bubbles form around the edges. Remove from heat.
- While cream is heating up, whisk 6 egg yolks together until frothy and slightly pale yellow (I like to use my hand mixer to do this, it makes it way faster). Set aside.
- Remove the cream mixture from heat and take about 1/4 to 1/3 cup of the hot cream mixture and vigorously whisk into the eggs. Place the pan of cream back on the stovetop over medium low heat, and whisk the egg mixture back into the remaining cream. Heat, stirring constantly, until thickened (it only takes a couple minutes). You should be able to dip the back of a spoon into the mixture and drag your finger through the cream on the back of the spoon and it should leave a trail.
- Remove from heat and place a piece of saran wrap right up against the custard mixture and chill in the refrigerator (for several hours or overnight).
For chocolate mixture:
- In a small saucepan heat heat cream, chocolate chips, sugar and vanilla over medium-low heat. Stir until chocolate chips have melted and mixture is smooth (I like to use a whisk). Remove from heat and let mixture cool completely.
- Once both mixtures have chilled, stir together in a large bowl and pour into ice cream freezer.
- Freeze according to your ice cream maker’s instructions. Transfer to a freezer-safe container. Press a piece of plastic wrap right up against the custard and then cover tightly with a lid. Freeze for at least 2-3 hours before serving if you want it a little firmer.
Notes
- If you don’t have vanilla bean paste, you can just add 1 to 2 teaspoons of pure vanilla extract. I’ve bought my vanilla bean paste at TJ Maxx and Trader Joes.
- Prep Time: 20 mins
- Cook Time: 5+ hours chill time plus freezing time
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