Ingredients
Scale
- 5 large egg yolks
- 3/4 cup granulated white sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1/4 cup cocoa powder
- 1 teaspoon pure vanilla extract
- 1/2 cup dark or semi-sweet chocolate chips
- 1/2 cup hot fudge, room temperature, plus more if desired
Instructions
- Place the bowl of your ice cream maker in the freezer at least 24 hours in advance of churning ice cream.
- In a medium bowl, whisk together egg yolks with sugar. Add heavy cream, whole milk, and cocoa powder to a medium saucepan and set over medium-low heat. As it warms, whisk to combine.
- When milk mixture begins to steam - not boil - temper the egg and sugar mixture by slowly adding 1/2 cup of the hot milk mixture to the egg and sugar mixture while whisking constantly.
- Add tempered mixture to saucepan, stir to combine, increase heat to medium, and attach a candy thermometer to the pan.
- Heat mixture, stirring occasionally, until it reaches about 165F. Remove from heat and add vanilla extract. Stir.
- Use a fine mesh strainer to strain custard into a clean bowl. Let cool on counter for 15 minutes, and then cover with plastic wrap. Let the plastic wrap touch the surface of the custard. Chill in refrigerator for 12-24 hours.
- Churn custard in ice cream maker for the recommended time (usually 15-20 minutes) as the custard starts churning, sprinkle in the chocolate chips a little at a time.
- Layer 1/3 of soft ice cream into a 1.5 quart ice cream container. Top with a layer of hot fudge, then add half of the remaining ice cream. Layer on more hot fudge, top with remaining ice cream, close container, and freeze for 4+ hours.
Notes
Cuisinart Ice Cream Maker - I've used this ice cream maker for years. It's so basic and easy to use!
Candy Thermometer - time your custard perfectly.
Fine Mesh Strainer - no lumps in your ice cream!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Frozen
- Method: Ice Cream
