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Frozen Chocolate Custard

A delicious treat for a hot day or a special occasion.
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Prep Time 5 minutes
Cook Time 10 minutes
Churning/Freezing 2 hours
Course Dessert
Cuisine American
Servings 4

Equipment

  • ice cream maker
  • saucepan
  • Fine mesh strainer

Ingredients
  

  • 4 egg yolks
  • ¼ cup granulated sugar
  • 2 Tbsp light (clear) corn syrup such as Karo
  • ¼ cup Dutch-processed cocoa powder
  • 1 cup heavy cream
  • ½ cup whole milk
  • ⅛ tsp kosher salt
  • ½ tsp vanilla extract

Instructions
 

  • In a heavy-bottomed saucepan, whisk egg yolks, sugar, corn syrup, and cocoa powder. Whisk in cream and milk until mixture is fully incorporated.
  • Place pot over medium-low heat and cook, whisking regularly, until a custard forms. (To test: dip a spoon in mixture and a custard should stick to the spoon. A finger swiped across the back of the spoon should leave a clean line)
  • Stir in salt and vanilla.
  • Strain custard through a fine mesh and chill in either an ice bath or refrigerator until it is very cold. Recommended to refrigerate overnight.
  • Churn in ice cream maker and serve right away, or freeze for 1 hour to let it firm up slightly. Serve custard within 2 hours of being made for soft-serve custard consistency. (Allow to freeze longer for fudge-cicle consistency)