The Best Chocolate Ice Cream of All Time

1. 1

   If your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to churn the ice cream.

2. 2

   Whisk 5 large egg yolks, 1/4 cup of the granulated sugar, and 1 teaspoon vanilla extract together in a large heatproof bowl.

3. 3

   Sift 1/4 cup cocoa powder into a large saucepan. Whisk in the remaining 1/2 cup granulated sugar, 1/8 teaspoon kosher salt, and 1/8 teaspoon instant espresso powder if using. Whisk in 1/4 cup of the whole milk until smooth, adding a splash more milk if the paste seems too thick to dissolve all the cocoa (do not add all the milk at once).

4. 4

   Add the remaining 3/4 cup whole milk, 2 cups heavy cream, and 1 tablespoon light corn syrup if using. Cook over medium heat, stirring constantly with the whisk (do not whisk vigorously), until it reaches a bare simmer.

5. 5

   Remove the saucepan from the heat. Drizzle about 1/2 cup of the cocoa mixture into the egg mixture and whisk to combine. Repeat whisking in another 1/2 cup of the cocoa mixture.

6. 6

   Scrape all of the egg mixture into the saucepan with the chocolate cream. Cook over medium-low temperature, stirring constantly, until thickened enough to coat the back of a spoon and it holds a line when you swipe your finger through it (about 170ºF; do not let it come to a simmer).

7. 7

   Remove the saucepan from the heat. Stir in 4 ounces chopped bittersweet chocolate until the chocolate is completely melted.  

8. 8

   Cover the saucepan. Refrigerate overnight or for up to 2 days. (Alternatively, for same day-churning, see Recipe Notes for how to cool the base down in an ice bath.)

9. 9

   Stir the base, then transfer it to the bowl of the ice cream machine. Churn according to the ice cream machine instructions until it is thickened to a soft-serve consistency, 20 to 35 minutes. Eat immediately if you prefer a soft-serve texture. For hard ice cream, transfer to an airtight container or loaf pan, press a sheet of parchment or wax paper pressed against the surface, then freeze until solid, at least 8 hours. If frozen solid, let sit at room temperature for a few minutes to soften before scooping.

   20 min

Recipe Notes

1. 10

   Cooling the ice cream base: If you do not have time to refrigerate the ice cream base, it can be cooled in an ice bath. Transfer the base into a gallon resealable plastic bag, press out the excess air, and seal the bag. Submerge the bag in a large bowl of ice water, adding more ice to the bowl as needed, until well chilled, about 1 hour.Storage: The ice cream can be stored in the freezer in a freezer-safe, airtight container for up to 2 weeks.