I tested *hundreds* of batches of ice cream and got to the point where I was convinced I could have made perfect ice cream in my sleep. Writing a cookbook is a crazy whirlwind undertaking and now I have flashbacks to those messy, stressful, wonderful days any time I make ice cream. I actually made so much ice cream back then I had to buy another freezer.
Oh, and there was that time during the middle of the cookbook photoshoot at my house where my AC went out. In the middle of summer. In Phoenix, Arizona. Shooting ice cream in 100°F weather is something I wouldn’t wish on my worst enemies…
SO, basically what I’m saying is that whenever I share an ice cream recipe, you know that I’ve got you covered. It’s gonna be good and this Death by Chocolate Ice Cream recipe is no joke! For serious chocoholics only.
How to Make Chocolate Ice Cream
Why Custard Based Ice Cream?
Generally, there are two types of homemade ice creams.
American/Philadelphia-Style Ice Cream: this has no eggs or cooking and is made from combining milk, cream, sugar, and flavorings then churning in an ice cream maker. This is quicker and easier than custard-based ice cream but less rich and tends to get icy in the freezer.
French/Custard Based Ice Cream: this involves cooking a custard with eggs to a safe temperature slowly on the stove top, letting that cool then chill completely, then churning in an ice cream maker. The result is an ultra rich, creamy, and smooth ice cream.
I have a full step-by-step video tutorial on how to make custard based ice cream here. If you’ve never made custard ice cream before then I highly suggest you watch it before making this recipe! Here are some more tips:
- Prepare the ice bath before you cook the custard so that you can immediately remove it from the heat and strain it into the ice bath. This stops the cooking process, preventing the custard from becoming overcooked. Overcooked custard will curdle.
- Be careful when tempering the egg yolks. Whisk constantly as you slowly pour the hot cream mixture into the beaten yolks. This process allows you to gently heat the yolks so you don’t scramble them and end up with chunky ice cream.
- For best results, use an instant-read thermometer to cook the custard to 175°F, or until the custard coats the back of a wooden spoon. If the mix is off by a couple of degrees, that’s fine. Whatever you do, do not stop stirring and do not let it boil.
Always Use Full-Fat Dairy for Ice Cream!
Do not substitute low-fat dairy products in this recipe. The fat in the cream and whole milk help give the ice cream its luxurious smooth and soft texture. If you use low-fat dairy products the ice cream will become hard and icy.
Sugar = Key to Creamy Ice Cream!
Like the fat, the sugar also helps to create a smooth, creamy, and scoopable ice cream. If you reduce the sugar you’ll make an ice cream that’s brittle and icy.
CHURNING HOMEMADE ICE CREAM:
How to make ice cream with a machine:
I used my trusty Cuisinart Ice Cream machine to churn this ice cream. I’ve made literally hundreds of batches of ice cream in this machine and it’s never failed me.
If you’re using a machine like this, just make sure the freezer bowl is COMPLETELY frozen otherwise you’ll end up with soup instead of ice cream. I like to freeze mine overnight just to be sure. Also make sure your custard mixture is completely chilled before churning, for the same reason. Everything needs to be cold cold cold.
How to make ice cream WITHOUT a machine:
Although using an ice cream machine is the easiest way to get beautifully rich and creamy ice cream, I got you covered if you don’t have one. I have a full video tutorial showing you three ways to make ice cream without a machine here.
How to store & serve ice cream:
Store the ice cream in an airtight container with a sheet of plastic wrap pressed against the surface. This will help prevent ice from forming. The longer you freeze the more time the flavors will have to ripen.
If the ice cream is in the freezer for an extended period of time, let it sit in the fridge for 20-30 minutes before scooping so it can soften evenly. Remember, this is homemade stuff so there’s no stabilizers or softening agents in it! This ice cream scoop makes even the hardest ice cream scoop like butter. Store for up to 2 weeks in the freezer, though I doubt it’ll last that long!
I will never forget when you shared the story of your AC going out on a podcast I heard you on (I think Food Blogger Pro? Maybe Season w/ Sass?). Regardless, you CLEARLY know your ice cream, and I think you for sharing your expertise with all of us, just in time for summer 🙂
OH MYYYY this ice cream looks like something out of a dream! Once I get a bigger kitchen I’m definitely going to be buying an ice cream maker. Death by chocolate is so decadent and delicious, I cannot wait to make this one day. Pinned!
Oh.. My. Wow! I just used your amazing recipe and it is to die for! I will call it my once a year ice cream, as I don’t think I should eat it more than once a year, but oh, what a way to die! LOL
When do you swirl the swirl? I didn’t see where you add that to the ice cream machine?
this is the best ice cream ever i reccomend for chocolate lovers
Oh. My. God! Why do they only have 5 stars available? I would give it, like 20! This was my second attempt at making ice cream, and fear that everything else I make will be downhill from here. Incredible. Yum. I like several scoops of ice cream, but I have finally met my match. This stuff beat me up and knocked me out after one scoop!
Made this twice and I’ve been making ice cream for decades. It definitely needs a few more steps but the rich creamy perfection is well worth the effort. This year I’m making as base layer for my daughters birthday ice cream cake. Can hardly wait!!
Made this a bunch of times and it’s never failed. To be honest, I never added the fudge because I do have my limit of how much chocolate I can handle. I have made it on the side and poured it over a cone for the kids.
I still try other recipes but I always go back to this one. I do find it to be a bit low on the yield. Next time I’ll try a 1-1/2 batch
I made this ice cream and we fell in love . It’s so easy to make and delicious too .it is a favorite go to meal. I will definitely be making it my go to recipe for ice cream. 5+ stars.
Why do you chill the custard? When I put it into my ice cream maker it didn’t really churn, it was basically just a chilled lump in the middle. It tastes amazing – but I’m not sure what this step is doing.
Absolutely delicious! I had never used a heated method and it made such a difference. The tutorial video was helpful as well. My chocolate ice cream was rich and decadent and the fudge swirls creamy and decadent. I will be using the basic recipe to experiment with lots of flavours.
What if we don’t have an ice cream maker?what dhould we do to replace it.Thank you
Oh my!!!! The best chocolate ice cream we have ever had! I made it according to your directions using and ice cream maker machine, and I have no issues. This Father’s Day weekend will be done again, and will have to double the recipe! Thanks Tessa much.
Oh my! Delicious ice cream. We have rated as the best ice cream we have ever had! Thanks for your directions and tips! This will be done again to celebrate Father’s Day this coming weekend! Tessa, thanks much!
It says to only whisk in half of the milk mixture. What do you do with the other half
Very fudgy, rich ice cream as promised.
When making Death by Chocolate ice-cream, how long do you set the automatic timer for on an ICE100?
I read so many different suggestions. One source said anywhere from 25 to 40 minutes. The definition of done is explained as when the ice-cream forms a solid mass and is no longer mixed by the paddle. Does this mean I need to sit by the ice-cream maker and watch it for 30 minutes? That’s no fun!
I’m an ice cream making novice but planning to make this with my son (3) this weekend. It looks delicious! He loves crunchy things in his ice cream. Could you add pecans and mini chocolate chips to this? When would you add them in? Or would that just be too much?
I haven’t tried that, but you’re welcome to give it a go! I’d toast the pecans for added flavor and also chop them up 🙂 Your mix-ins should be chilled before adding them to the ice cream. Add them once the ice cream is completely frozen. The machine will need just another minute or two to stir them in. Let me know how it goes!
So delicious!!! Now I’m going to have to make this all the time!! Loved the mix-ins!
Awesome! I’m so happy to hear you loved it 🙂
Amazing. Decadent! Best chocolate ice cream I’ve ever had. Excellent instructions.
So wonderful to hear!
This took a much longer time to heat up to temperature, but the result was exquisite! We had some salted caramel chips in the pantry that I ground up in the food processor. I sprinkled a bit of it over the finished product and it was YUMMY!
Sounds divine!!
Can you make this recipe without eggs?
No, this is a custard-based ice cream, so eggs are required. Check out my pink tip box above the recipe to see the difference between the two types of ice cream I primarily make 🙂
Lucious chocolate texture. A must …. Add Peanut Butter Grenache and hard chocolate pieces for ultimate Reece’s dessert.
WOW, does that ever sound amazing!!
Love how easy this recipe is to follow!
Wonderful! I’m so happy you enjoyed your ice cream!
Lots of ice cream made in my house, and chocolate the fave. This is the creamiest smoothest choc ice cream I have ever made.
YAY!! I’m so happy to hear that!
Made this for the July baking challenge! it’s AMAZING! All my coworkers loved it! We also made some affogatos with it! Best Chocolate ice cream! So creamy!
omg that sounds AMAZING!! I’m happy to hear it was such a hit!
I’ve been freezing extra heavy cream, and thought making ice cream would be a great way to use it up. My ice cream, although absolutely delicious, is kind of heavy. I was wondering if this is because the heavy cream had been previously frozen. Even so, I don’t need to get my ice cream fix from Coldstone Creamery anymore. I can make it myself! Thank you!
hmmm…freezing heavy cream shouldn’t have an effect on the outcome as long as it’s shaken well to redistribute the butterfat when thawed. How long did you churn the ice cream for?