Our easy no-churn recipe for Dark Chocolate Custard Ice Cream will be worth making throughout the summer. Flavored with vanilla extract and melted bittersweet chocolate, the silken dairy treat comes together in the stand mixer and reaches frosty perfection in the freezer. Crowning each scoop with fresh berries and mint elevates the dessert’s status to truly sublime.
Dark Chocolate Custard Ice Cream
Makes 8 servings (1½ pints)
Ingredients
- 2 cups cold heavy whipping cream
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 (14-ounce) can sweetened condensed milk
- 2 (4-ounce) bars (70% cocoa) bittersweet chocolate, melted and cooled slightly
- ¼ cup whole milk
- ¼ cup light corn syrup
- 1 tablespoon custard powder* (optional)
- Garnish: fresh berries, mint leaves
Instructions
- Gently wrap a 10×5-inch loaf pan in plastic wrap, and place in freezer.
- In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream, sugar, vanilla extract, and salt at medium-high speed until medium-stiff peaks form, 4 to 6 minutes.
- In a medium bowl, stir together sweetened condensed milk, melted chocolate, whole milk, corn syrup, and custard powder. Fold in one-third of whipped cream mixture. Fold in remaining whipped cream mixture just until combined. Pour into prepared pan. Cover and freeze overnight.
- Let stand at room temperature until slightly softened before serving, about 5 minutes. Divide among serving bowls and garnish with berries and mint leaves, if desired.
Notes
*We used Bird’s Custard Powder.
To serve in an alfresco setting, transport ice cream in a cooler completely covered by ice. Remove just before serving.
To serve in an alfresco setting, transport ice cream in a cooler completely covered by ice. Remove just before serving.
