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An ice cream maker bowl filled with freshly churned chocolate ice cream and a scoop with a scoop of chocolate ice cream.

THE FRENCH-STYLE ICE CREAM

Classic Chocolate Ice Cream
• with egg yolks •

Classic Chocolate
Ice Cream
• with egg yolks

With chocolate, cocoa powder, milk, cream, sugar, and egg yolks.

This is a Classic Chocolate Ice Cream recipe, which means that we use both chocolate AND cocoa powder. Although you can make chocolate ice cream by using only cocoa powder or only chocolate, there is nothing like combining the two together.  

A French-style ice cream contains egg yolks cooked with milk over the stovetop to make a custard. Making a custard is a little tricky but worth the effort for the velvety ice cream it creates.

Want something easy or eggless instead? We’ve got you covered.

Here are 3 more ways to make this Classic Chocolate Ice Cream:

THE EASY! Crowd-pleasing and easy to make. Eat now and thank us later. With chocolate, cocoa powder, milk, cream, sugar.

THE ITALIAN WAY. This is your hot weather ice cream: easy to make, and resistant to melting. Also the lowest in heavy cream. With chocolate, cocoa powder, milk, cream, sugar, corn starch.

LIKE A PRO. The closest you can get to store-bought ice cream with just one extra ingredient: xanthan gum. With chocolate, cocoa powder, milk, cream, sugar, xanthan gum.

THE EASY! Crowd-pleasing and easy to make. Eat now and thank us later. With chocolate, cocoa powder, milk, cream, sugar.

THE ITALIAN WAY. This is your hot weather ice cream: easy to make, and resistant to melting. Also the lowest in heavy cream. With chocolate, cocoa powder, milk, cream, sugar, corn starch.

LIKE A PRO. The closest you can get to store-bought ice cream with just one extra ingredient: xanthan gum. With chocolate, cocoa powder, milk, cream, sugar, xanthan gum.

or see:

The ingredients

Do not reduce or replace anything; everything is there for a reason.

ingredients for chocolate recipe: heavy cream, milk, sugar, and cocoa powder

• Chocolate/couverture: the taste of this ice cream will be determined by the taste of the chocolate (or couverture), so use one that you like. In this recipe we use chocolate with 70-74% cocoa solids; to make it with any chocolate from 50% to 85% cocoa solids or unsweetened chocolate, click on the cocoa solids content of choice at the end of this page and you will be taken to the recipe.

• Chocolate/couverture: the taste of this ice cream will be as good as the taste of the chocolate (or couverture) you use, so pick one that you like. In the recipe, we use chocolate with 70-74% cocoa solids, but you can make this ice cream with any chocolate with 50-100% cocoa solids. To find out how go to the end of this page.

• Unsweetened cocoa powder: any unsweetened cocoa powder will do. Use your favourite unsweetened cocoa powder, or choose a cocoa powder judging by its aroma.

Dutch-processed cocoa is a good choice for it has a rich flavour and colour, but you can also use natural cocoa powder or raw cacao powder.

• Milk: use whole milk; this has approx. 3,5% fat. Do not substitute with skimmed milk (lower fat) or non-dairy milk. You need both the fat and the milk proteins for this ice cream recipe.

• Heavy cream (for double cream read below): for this recipe you can use heavy cream with 35% to 40% fat content. It is ok to use cream suitable for whipping or ultra-pasteurised cream with 35-40% fat content. Do not use low-fat cream or non-dairy cream.

🇬🇧 For UK readers: if you want to use double cream -which has a higher fat content (50%) than heavy cream (35-40% fat)- stir some milk into the double cream to bring it to the right fat content. Instructions in double cream – how to use”.

Sugar: you can use regular sugar (white granulated sugar) or a raw cane sugar such as Demerara or Turbinado, which enhances the chocolate’s flavour.

Do not use any other sugar or sweetener, natural or artificial, liquid or powder, like honey, stevia, golden syrup, table sweeteners, confectioner’s sugar, etc.

Egg yolks: we use eggs in the range of 65 – 75 g; 2.3 – 2.65 oz , (this is the weight of a whole egg, in its shell), but it is ok to use larger or smaller ones. It is easier to separate the egg yolks from the whites when the eggs are cold.

• Chocolate/couverture: the taste of this ice cream will be determined by the taste of the chocolate (or couverture), so use one that you like. In this recipe we use chocolate with 70-74% cocoa solids; to make it with any chocolate from 50% to 85% cocoa solids or unsweetened chocolate, click on the cocoa solids content of choice at the end of this page and you will be taken to the recipe.

• Chocolate/couverture: the taste of this ice cream will be as good as the taste of the chocolate (or couverture) you use, so pick one that you like. In the recipe, we use chocolate with 70-74% cocoa solids, but you can make this ice cream with any chocolate with 50-100% cocoa solids. To find out how go to the end of this page.

• Unsweetened cocoa powder: any unsweetened cocoa powder will do. Use your favourite unsweetened cocoa powder, or choose a cocoa powder judging by its aroma.

Dutch-processed cocoa is a good choice for it has a rich flavour and colour, but you can also use natural cocoa powder or raw cacao powder.

Sugar: you can use regular sugar (white granulated sugar) or a raw cane sugar such as Demerara or Turbinado, which enhances the chocolate’s flavour.

Do not use any other sugar or sweetener, natural or artificial, liquid or powder, like honey, stevia, golden syrup, table sweeteners, confectioner’s sugar, etc.

• Egg yolks: we use eggs in the range of 65 – 75 gr; 2.3 – 2.65 oz (this is the weight of a whole egg, in its shell) , but it is ok to use larger or smaller ones. It’s easier to separate the egg yolks from the whites when the eggs are cold.

• Milk: use whole milk, with around 3,5% fat. Do not substitute with skimmed milk (lower fat) or non-dairy milk. You need both the fat and the milk proteins for this ice cream recipe.

• Heavy cream (for double cream see scroll to the right): for this recipe you can use heavy cream with 35% – 40% fat. It is ok to use cream suitable for whipping or ultra-pasteurised cream with 35-40% fat content.

Do not use low-fat cream or non-dairy cream.

🇬🇧 For UK readers: if you want to use double cream -which has a higher fat content (50%) than heavy cream (35-40% fat)- stir some milk into the double cream to bring it to the right fat content. Instructions in Double cream: how to use” notes in the recipe.

Overview

This is a quick overview of the recipe. If you are new to ice cream making, do read the recipe before proceeding. 

Bring the heavy cream to a boil; remove from the heat and add the cocoa powder, stirring to dissolve.

Add the chopped chocolate; blend until smooth, then pour into a large heatproof bowl.

Make the custard: warm the milk the sugar and pour it over the egg yolks, whisking them vigorously.

Pour back into the saucepan and cook over medium heat, constantly stirring, until it slightly thickens.

Remove from the heat and pour the custard over a fine-mesh sieve and into the chocolate cream.

Cool it down over an ice bath.

Chill the ice cream mixture overnight or until completely cold.

Churn in your ice cream maker until fluffed up and creamy.

Put it in the freezer for a few hours to set. 

As soon as it sets, you can either serve it from the ice cream maker bowl or transfer to a container and store it in the freezer.

The recipe
Classic Chocolate Ice Cream | with egg yolks
Classic Chocolate Ice Cream | with egg yolks
Ingredients:
Notes:

When making ice cream, prefer to weigh all the ingredients, even the liquid ones. We also recommend – whenever possible – to weigh the liquid ingredients directly into the bowl/pan as you proceed with the recipe instead of transferring them from one bowl to another because this transfer causes a small -but unwanted- loss of quantity.

If you do not have a kitchen scale, follow these guidelines:

• 1 cup (US) = 237 ml | 1 tablespoon = 15 ml

• sugar: measuring sugar in tablespoons is more accurate than measuring it in cups. Use a 15 ml measuring tablespoon (not a regular one); this is 13 gr of sugar. To measure correctly, each time you scoop the sugar, level it with the flat side of a knife.

• chocolate/couverture: measuring chocolate in cups is not possible because measurements vary depending on how finely chopped the chocolate is. Instead, you can estimate the number of chocolate pieces you need based on the weight of the chocolate bar as written on the packaging.

• milk and heavy cream: thoroughly scrape with a rubber spatula any residues left on the sides and bottom of the cup every time you measure something and empty it.

Note that the quantities in each measuring system (grams, ounces, and cups) in our recipes may not always be accurate conversions; any deviations in conversions you may notice do not affect the outcome.

This recipe makes a 1.2 litre/quart ice cream mixture (before churning), perfect for ice cream makers with a capacity of 1.5 and up to 2 litres/quarts (like Cuisinart ice cream makers).

If you need to scale the ice cream mixture up or down, use this ratio of the ingredients (in weight only): 

milk 43.3% / heavy cream 23.9% / sugar 14.6 % / 70-74%  cocoa solids chocolate 10.1% / egg yolks 6.5% / cocoa powder 1.6%

in desired total weight of ice cream mixture.

For example, if you want to make 1000 g (approx. 1 litre) of ice cream mixture, you need:

• 1000 g x 43.3% = 433 g milk

• 1000 g x 23.9% = 239 g heavy cream

• 1000 g x 14.6% = 146 g sugar

• 1000 g x 10.1% = 101 g chocolate 70-74%

• 1000 g x 6.5% = 65 g egg yolks

• 1000 g x 1.6% = 16 g cocoa powder

You can combine double cream with whole milk to make heavy cream for this recipe.

To make 295 g (10.4 oz) heavy cream, stir together:

  • 205 g double cream (7.2 oz) (with approx. 50% fat)
  • 90 g / ml whole milk (3.2 oz) (with approx. 3.5% fat) -note that this milk is extra to the 535 g; 18.9 oz asked in the recipe-

The resulting heavy cream has 36% fat, perfect for this ice cream. Proceed with the recipe just as if you had the 295 g (10.4 oz) heavy cream needed. 

A flexible rubber spatula is good for:
-wiping the bottom of the saucepan when you cook dairy on the stovetop.
-scraping residues from bowls, saucepans etc.

If you do not have one, we strongly encourage you to buy one, preferably a flexible one. 

Instructions
Plan ahead:

The ice cream mixture needs to cool completely before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator. 

If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.

Step 1: Melt the chocolate

Place a rubber spatula and a whisk on a plate next to the stovetop to have them ready to use interchangeably.

Sift the cocoa powder (20 g; 0.7 oz) through a fine-mesh sieve and into a small bowl if you haven’t already done so. 

Warm the heavy cream with the cocoa powder: in a medium saucepan, put the heavy cream (295 g; 10.4 oz) and the cocoa powder. Warm over medium heat, often whisking until the cocoa dissolves and the cream is hot and very steamy. Do not let it come to a boil. Remove from the heat.

Add the chocolate and stir to melt it.

Blend with an immersion blender for 30 seconds or until no brown clumps are visible, pausing once to scrape the bottom and sides of the saucepan with the rubber spatula. Pour into a heatproof bowl. Alternatively, you can use a regular blender: pour the warm heavy cream into the blender jug, add the chocolate and blend. Leave the chocolate cream in the blender jug.

Place a fine-mesh sieve over the bowl/blender jug.

Step 2: Make the custard

Prepare the egg yolks: put the egg yolks (4 egg yolks) in a medium heatproof bowl, and whisk them lightly to break them down. Set the bowl next to the stovetop.

Warm the milk and the sugar: place the milk (535 g; 18.9 oz) and the sugar (180 g; 6.3 oz) in a medium saucepan (you can use the same saucepan you boiled the cream in; no 

need to rinse it). Warm over medium heat, often stirring, until the sugar dissolves.

Temper the egg yolks: when all the sugar dissolves and the milk is hot and steamy, remove it from the heat and slowly ladle roughly half of the warm milk over the egg yolks with one hand while whisking them vigorously with the other hand to temper them.

Cook until thickened: pour the tempered yolks & milk back into the saucepan and over medium-high heat. Cook, constantly stirring with a rubber spatula and scraping the bottom of the saucepan to prevent the custard from scalding. Maintain a medium temperature, do not let it come to a boil. Remove from the heat when the custard starts to thicken (82ºC / 179 ºF / when it thickens to coat the back of a spoon / when you tilt the saucepan, a layer of thickened custard appears to form on the bottom).

Pour the custard through the fine-mesh sieve and into the chocolate cream.

Blend briefly to combine. If using a regular blender, pour the mixture into a bowl.

Step 3: Chill the ice cream mixture

Cool it down: prepare an ice bath by putting the bowl with the ice cream mixture into a larger bowl and filling the empty sides with ice cubes and cold water. How many ice cubes? You will need two trays of ice cubes (approx. 400 g; 14 oz of ice) to bring the ice cream mixture to room temperature. Let the ice cream mixture cool down for 30 minutes, stirring occasionally.

Chill until completely cold: cover the bowl and refrigerate for at least 8 hours and up to 3 days. This time is also necessary for a custard-based ice cream to mature and its flavours to develop, so do not rush the cooling process.

Step 4: Churn the ice cream

Check if the ice cream mixture is cold before churning it: 4ºC–12ºC / 39ºF-54ºF / it feels fridge-cold when you place your finger into it.

Prepare the ice cream maker according to the manufacturer’s instructions.

Blend: the ice cream will thicken after chilling; give it a quick blitz with an immersion blender to loosen it; this will allow it to churn for longer 

and fluff up.

Churn: with the machine running, pour the ice cream mixture through the canister and into the ice cream makerLeave to churn until fluffed up and creamy; depending on your ice cream maker, this can take anywhere from 30-60 minutes.

This ice cream will expand and fluff up during churning. It is ready when it looks smooth and fluffy, with the consistency of soft-serve ice cream. The total churning time depends on your ice cream maker and could be anywhere from 30-70 minutes.

To evaluate if it is ready, lift a spoonful; it should be thick enough to stand on the spoon, but it will still be soft like soft-serve ice cream. If it looks watery or starts to melt the moment you spoon it, leave it to churn for longer.

In any case, if you feel doubts about the consistency, leave it to churn for ten minutes more. But beware: at this stage, do not expect it to be like store-bought carton ice cream; for now, it should be more like soft-serve ice cream. It will firm up and become like store-bought ice cream only after it sets in the freezer. So, stop the ice cream maker when thick and creamy, as described above. If you leave to churn it for much longer, it will start turning grainy.

Warning: some ice cream makers are programmed to stop after a specific time, which doesn’t make sense because the ice cream may need to churn for more to reach its fullest potential. So, if you notice that your ice cream maker stops on its own and upon checking the ice cream, you find that it is sloppy instead of fluffy, try to turn the machine on again and leave it to churn until it reaches the desired texture.
Step 5: Put the ice cream in the freezer to set

Put in the freezer to set: before serving the ice cream or moving it to a container for storing, you have to put it in the freezer to set. To do so, turn off the ice cream maker and: 

· remove the removable freezer bowl (still filled with the ice cream) from the ice cream machine
· remove the paddle, scraping any ice cream attached to it back into the ice cream bowl 
· place it in the freezer, uncovered
Setting time depends on many factors; see notes below for indicative times.

Serve or store: when it sets, you can serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storage.

The setting time for the ice cream largely depends on the type of ice cream maker you use.

It can take :

  • 1-5 hours for removable freezer bowls (these are the ice cream maker bowls which you should pre-freeze before churning)
  • 1-2 hours for aluminium bowls (these are the bowls from compressor ice cream makers)

Note: the times given are indicative. Setting time depends on many factors.

Check it occasionally (approx. every 2 hours; or as needed) while it is in the freezer. The ice cream is ready when it has an internal temperature of -11ºC / 12ºF. If you do not have a thermometer, to evaluate if the ice cream has set, insert a round tip knife into it, all the way to the bottom: 

  • when the ice cream is ready, it feels firm as you go down, but at the same time it is soft enough to insert the knife into it; it should have this same firm consistency from top to bottom.
  • not ready yet: it will feel hard on the top and softer as you go down
  • if left in the freezer for too long: it will be too hard for the knife to insert into it and too hard to scoop out of the ice cream bowl. Do not worry, though! Read right below how to soften it.

If the ice cream stays in the removable freezer bowl for too long, it will harden and be difficult to remove or serve.

To make it scoopable again, leave it in the refrigerator to soften. That can take:

  • anywhere from 4 to 10 hours for removable freezer bowls (the ones which need pre-freezing before churning)
  • 1-2 hours for aluminium bowls (these are the bowls from compressor ice cream makers)

(Note: the time given is indicative, time may vary depending on many factors, so do check it occasionally as it sits in the refrigerator.)

When the ice cream is easy to scoop (or it has an internal temperature of approx. -11°C / 12°F if you have a thermometer), you can transfer it to another container and store it in the freezer or serve it directly from the removable freezer bowl.

Straight after churning, the ice cream has a soft-serve consistency and melts immediately upon contact with anything. This makes it impossible to serve or transfer to another container.

Putting it in the freezer after churning sets it and brings it to the right consistency, similar to that of an ice cream parlour’s.

Storing and serving

Storing: in the freezer for one month, covered well to protect it from absorbing the freezer’s smells. 

Scooping: this ice cream, like all artisanal ice cream, freezes hard in the long term. You can make it perfectly scoopable again by putting it in the refrigerator for 45-60 minuter until soft; or until its internal temperature reads -11°C / 12°F.

Instructions

The ice cream mixture needs to cool completely before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator. 

If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.

Place a rubber spatula and a whisk on a plate next to the stovetop to have them ready to use interchangeably.

Sift the cocoa powder (20 g; 0.7 oz) through a fine-mesh sieve and into a small bowl if you haven’t already done so. 

Warm the heavy cream with the cocoa powder: in a medium saucepan, put the heavy cream (295 g; 10.4 oz) and the cocoa powder. Warm over medium heat, often whisking until the cocoa dissolves and the cream is hot and very steamy. Do not let it come to a boil. Remove from the heat.

Add the chocolate and stir to melt it.

Blend with an immersion blender for 30 seconds or until no brown clumps are visible, pausing once to scrape the bottom and sides of the saucepan with the rubber spatula. Pour into a heatproof bowl. Alternatively, you can use a regular blender: pour the warm heavy cream into the blender jug, add the chocolate and blend. Leave the chocolate cream in the blender jug.

Place a fine-mesh sieve over the bowl/blender jug.

Prepare the egg yolks: put the egg yolks (4 egg yolks) in a medium heatproof bowl, and whisk them lightly to break them down. Set the bowl next to the stovetop.

Warm the milk and the sugar: place the milk (535 g; 18.9 oz) and the sugar (180 g; 6.3 oz) in a medium saucepan (you can use the same saucepan you boiled the cream in; no need to rinse it). Warm over medium heat, often stirring, until the sugar dissolves.

Temper the egg yolks: when all the sugar dissolves and the milk is hot and steamy, remove it from the heat and slowly ladle roughly half of the warm milk over the egg yolks with one hand while whisking them vigorously with the other hand to temper them.

Cook until thickened: pour the tempered yolks & milk back into the saucepan and over medium-high heat. Cook, constantly stirring with a rubber spatula and scraping the bottom of the saucepan to prevent the custard from scalding. Maintain a medium temperature, do not let it come to a boil. Remove from the heat when the custard starts to thicken (82ºC / 179 ºF / when it thickens to coat the back of a spoon / when you tilt the saucepan, a layer of thickened custard appears to form on the bottom).

Pour the custard through the fine-mesh sieve and into the chocolate cream.

Blend briefly to combine. If using a regular blender, pour the mixture into a bowl.

Cool it down: prepare an ice bath by putting the bowl with the ice cream mixture into a larger bowl and filling the empty sides with ice cubes and cold water. How many ice cubes? You will need two trays of ice cubes (approx. 400 g; 14 oz of ice) to bring the ice cream mixture to room temperature. Let the ice cream mixture cool down for 30 minutes, stirring occasionally.

Chill until completely cold: cover the bowl and refrigerate for at least 8 hours and up to 3 days. This time is also necessary for a custard-based ice cream to mature and its flavours to develop, so do not rush the cooling process.

Check if the ice cream mixture is cold before churning it: 4ºC–12ºC / 39ºF-54ºF / it feels fridge-cold when you place your finger into it.

Prepare the ice cream maker according to the manufacturer’s instructions.

Blend: the ice cream will thicken after chilling; give it a quick blitz with an immersion blender to loosen it; this will allow it to churn for longer and fluff up.

Churn: with the machine running, pour the ice cream mixture through the canister and into the ice cream makerLeave to churn until fluffed up and creamy; depending on your ice cream maker, this can take anywhere from 30-60 minutes; read more in How do I know when the ice cream is ready in questions & troubleshooting below.

Put in the freezer to set: before serving the ice cream or moving it to a container for storing, you have to put it in the freezer to set. To do so, turn off the ice cream maker and: 

· remove the removable freezer bowl (still filled with the ice cream) from the ice cream machine

· remove the paddle, scraping any ice cream attached to it back into the ice cream bowl 

· cover the ice cream bowl and place it in the freezer 

Setting time depends on many factors; read How long does it take for the ice cream to set in questions & troubleshooting below.

Serve or store: as soon as it sets, you can either serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storing. 

Storing: in the freezer for one month, covered well to protect it from absorbing the freezer’s smells. 

Scooping: this ice cream, like all artisanal ice cream, freezes hard in the long term. You can make it perfectly scoopable again by putting it in the refrigerator for 45-60 minuter until soft; or until its internal temperature reads -11°C / 12°F.

When churning with a domestic ice cream maker, the ice cream mixture must be fridge-cold (4ºC–12ºC / 39ºF-54ºF / it feels fridge-cold when you place your finger into it).

If the ice cream mixture is not cold enough, the ice cream maker may not be able to churn it to its fullest potential, resulting in a sloppy liquid vs. fluffy ice cream.

This ice cream will expand and fluff up during churning. It is ready when it looks smooth and fluffy, with the consistency of soft-serve ice cream. The total churning time depends on your ice cream maker and could be anywhere from 30-70 minutes.

To evaluate if it is ready, lift a spoonful; it should be thick enough to stand on the spoon, but it will still be soft like soft-serve ice cream. If it looks watery or starts to melt the moment you spoon it, leave it to churn for longer.

In any case, if you feel doubts about the consistency, leave it to churn for ten minutes more. But beware: at this stage, do not expect it to be like store-bought carton ice cream; for now, it should be more like soft-serve ice cream.

It will firm up and become like store-bought ice cream only after it sets in the freezer.

So, stop the ice cream maker when thick and creamy, as described above. If you leave to churn it for much longer, it will start turning grainy.

Warning: some ice cream makers are programmed to stop after a specific time, which doesn’t make sense because the ice cream may need to churn for more to reach its fullest potential. So, if you notice that your ice cream maker stops on its own and upon checking the ice cream, you find that it is sloppy instead of fluffy, try to turn the machine on again and leave it to churn until it reaches the desired texture.

The setting time for the ice cream largely depends on the type of ice cream maker you use.

It can take :

  • 3-5 hours for removable freezer bowls (these are the ice cream maker bowls which you should pre-freeze before churning)
  • 1-2 hours for aluminium bowls (these are the bowls from compressor ice cream makers)

Note: the times given are indicative. Setting time depends on many factors.

Check it occasionally (approx. every 2 hours; or as needed) while it is in the freezer. The ice cream is ready when it has an internal temperature of -11ºC / 12ºF. If you do not have a thermometer, to evaluate if the ice cream has set, insert a round tip knife into it, all the way to the bottom: 

  • when the ice cream is ready, it feels firm as you go down, but at the same time it is soft enough to insert the knife into it; it should have this same firm consistency from top to bottom.
  • not ready yet: it will feel hard on the top and softer as you go down
  • if left in the freezer for too long: it will be too hard for the knife to insert into it and too hard to scoop out of the ice cream bowl. Do not worry, though! Read right below how to soften it.

Straight after churning, the ice cream has a soft-serve ice cream consistency and melts immediately upon contact with anything. This makes it impossible to serve or transfer to another container.

Putting it in the freezer after churning sets it and brings it to the right consistency, similar to that of an ice cream parlour’s.

If the ice cream stays in the removable freezer bowl for too long, it will harden and be difficult to remove or serve.

To make it scoopable again, leave it in the refrigerator to soften. That can take:

  • anywhere from 4 to 10 hours for removable freezer bowls (the ones which need pre-freezing before churning)
  • 1-2 hours for aluminium bowls (these are the bowls from compressor ice cream makers)

(Note: the time given is indicative, time may vary depending on many factors, so do check it occasionally as it sits in the refrigerator.)

When the ice cream is easy to scoop (or it has an internal temperature of approx. -11°C / 12°F if you have a thermometer), you can transfer it to another container and store it in the freezer or serve it directly from the removable freezer bowl.

Make this ice cream with any cocoa solids % chocolate/couverture!
Make this ice cream with any cocoa solids % chocolate!

Click on the cocoa solids % chocolate of your chocolate to see how much chocolate & sugar you need for the recipe:

Scroll right to find the cocoa solids % chocolate of your choice and see how much chocolate and sugar you need:

• 200 g (7.1 oz) chocolate 50-54% 

• 125 g sugar (4.4 oz; 9.5 Tbsp.)

• 175 g (6.2 oz) chocolate 55-59%

• 140 g sugar (4.9 oz; 11 Tbsp.)

• 160 g  (5.6 oz) chocolate 60-64%

• 155 g sugar (5.5 oz; 12 Tbsp.)

• 145 g (5.1 oz) chocolate 65-69% 

• 165 g sugar (5.8 oz; 12.5 Tbsp.)

• 125  g (4.4 oz) chocolate 70-74% 

• 180 g sugar (6.3 oz; 14 Tbsp.)

• 110 g (3.9 oz) chocolate 75-79% 

• 185 g sugar (6.5 oz; 14 Tbsp.)

• 100 g (3.5 oz) chocolate 80-84% 

• 195 g sugar (6.9 oz; 15 Tbsp.)

• 95 g (3.4 oz) chocolate 85-89% 

• 200 g sugar (7 oz; 15 Tbsp.)

• 90 g (3.2 oz) chocolate 90-94%

• 205 sugar (7.2 oz; 15.5 Tbsp.)

• 85 g (3 oz) chocolate 95-100% 

• 205 sugar (7.2 oz; 15.5 Tbsp.)

How to use it: 

1. Find out how much cocoa solids your chocolate contains (it is written on its packaging) 

2. Click above on the cocoa solids% of your chocolate (or scroll to find it if using a mobile/tablet)

3. Take a note of how much chocolate and sugar you need, and 

4. Use that much in the recipe.

The quantities of all the other ingredients (milk, heavy cream, and cooca powder) remain the same.

Make this ice cream with any cocoa solids % chocolate/couverture!
Make this ice cream with any cocoa solids % chocolate!

Click on the cocoa solids % chocolate of your choice for the recipe. Note that the ingredients and the instructions are the same among the recipes; only the ingredients’ quantities are adjusted so that the final ice cream has the same chocolate intensity and luxurious mouthfeel.

2 Responses

  1. Hi there!
    When I found your website I was so excited because I received an ice cream machine for Christmas from my husband & wanted to try learn how to make the best ice cream.
    I just found that your recipes are not clear when it comes to making the custard- do I use only half the milk or all of it? Help, please!! Just some clarity on the tempering process would help because my custard curdled….twice!!

    Thank you!!

    1. Hello! I am sorry you had trouble during the process.
      You warm all of the milk with the sugar, then slowly pour roughly half of the how milk over the egg yolks, while whisking them.
      If there is trouble with the egg yolks curdling during the tempering process, do try this: instead of using all the heavy cream to melt the chocolate, use only 2/3 to melt the chocolate (around 200 g; 7 oz). Reserve the rest COLD-from-the-fridge heavy cream to mix with the egg yolks at the beginning of step 2. The cold heavy cream will keep the egg yolks protected when you pour in the warm milk.
      Hope this helps! Any questions and comments are welcome!

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