Chocolate Ice Cream

Total Time:
8 hr 18 min
8 min
8 hr
10 min

1 1/2 quarts

  • 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
  • 3 cups half-and-half
  • 1 cup heavy cream
  • 8 large egg yolks
  • 9 ounces sugar
  • 2 teaspoons pure vanilla extract

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

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4.9 166
Wow is this ever a rich mix. It is in the Ice Cream machine right now and I can't wait to get it out an let it firm up. I added espresso powder for a bit of complexity. The mix was thick enough to eat as a custard and I only used six eggs. item not reviewed by moderator and published
this persons recipe are frickin' sweet...if u follow him..u will end up fat or diabetic! item not reviewed by moderator and published
Takes time but well, well worth it! One of Alton's best. item not reviewed by moderator and published
This was amazing. Make sure you go super slow with the heat on the eggs, you don't want them to curdle. I also added a few tablespoons of instant coffee right when I took it off the heat to give it some more flavor. As I was churning the mix I added an ounce of Kahlua to give it a little kick. This was the creamiest ice cream I've ever made at home. Letting it chill in the back of the fridge overnight before churning did the trick. item not reviewed by moderator and published
What i use instead of half and half as it is not available where live item not reviewed by moderator and published
Quite honestly the best ice cream I've ever had, and I eat a lot of ice cream! I use Ghiradelli cocoa and free range chicken eggs and it really makes a difference. I also will use whole or 2% milk instead of half and half. The lower fat content can cause an icy texture, so beware not to skimp too much on the fat. You really get out what you put into it. Don't stray too much from the original recipe until you try it once. item not reviewed by moderator and published
Hands down the best ice cream I ever had. Texture was incredible. Do not deviate from AB's recipe. It's perfect. item not reviewed by moderator and published
This was so good! I did make a mistake by adding salt to the recipe. There was a little voice in my head reminding me that salt makes chocolate taste better. Ugh! At least I had some semisweet chocolate chips that I could add to offset the saltiness. And another poster was right -adding the chips added a complexity to the chocolate. At least it still tastes amazing! Thanks Alton. item not reviewed by moderator and published
I make lots of ice cream for neighborhood kids, grand kids and great grand kids. This one is the very best I have tried. I took the liberty of adding semi chocolate chunks just before the ice cream was finished and it was WOW! I also put a few chocolate chunks in the bottom of small paper cups, then filled with the ice cream, added an ice cream stick and the kids loved the frozen ice cream sticks topped with chocolate chunks. item not reviewed by moderator and published
OMG! This is now my go to chocolate ice cream recipe. A little labor intensive and a definite diet buster but so worth it! item not reviewed by moderator and published
what do you expect, it's ice cream item not reviewed by moderator and published
So . . . you despise Alton. I am certain he is not losing any sleep over it . . . you just are not worth the trouble. However, you would more than likely benefit from a return to school so you can complete your course in the English language. item not reviewed by moderator and published
o0 Usually, a teaspoon would enhance the flavor for this amount of weight. The problem of adding salt to ice cream, though, is changing the freezing point. If the amount of salt wasn't enough to change the consistency, the ice cream shouldn't have been salty... How much did you add? item not reviewed by moderator and published

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