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Simple Chocolate Ice Cream

KittySkyfish

"This is a pantry-friendly recipe for custard-style chocolate ice cream. No heavy cream or corn starch is necessary and it's successful with 2% milk, yet the results are still creamy and smooth! A digital kitchen thermometer is highly recommended while cooking to ensure you've reached the proper cooking temperature."
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Ingredients

2 h 50 m servings 228 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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  1. Fill sink with several inches of ice water.
  2. Beat eggs and cocoa powder in a bowl until well-blended and smooth.
  3. Heat milk, evaporated milk, sugar, and cocoa powder mixture in a heavy-bottomed saucepan over medium-low heat, whisking constantly, until custard comes to 180 degrees F (82 degrees C), about 10 minutes. The custard should be thick enough to coat the back of a spoon.
  4. Remove saucepan from heat and immediately transfer to sink to halt cooking. Continue to stir custard until cooled; stir in vanilla extract.
  5. Pour custard into an ice cream maker once it reaches 40 degrees F (4 degrees C). Freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours to overnight.

Nutrition Facts


Per Serving: 228 calories; 7.4 g fat; 34.1 g carbohydrates; 8.5 g protein; 110 mg cholesterol; 106 mg sodium. Full nutrition

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Reviews

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I'm giving it 4 stars because I think it needs a little cream--I used 1 cup milk and 1/2 cup cream. The instructions are very clear and it tastes just like Culvers! I love that it uses inexpensi...

I changed nothing. I mixed it with my kitchen aid ice cream mixer on low for 15 minutes turned out perfectly. Loved by all members of my family

Didn't work