Homemade Chocolate Ice Cream

This homemade chocolate ice cream is rich, silky, and deeply chocolaty with an ultra-creamy texture that melts perfectly in every scoop.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 4 oz semisweet chocolate, finely chopped
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 large egg yolks
• 1 tbsp corn syrup
• Waffle cones, for serving

Instructions

1. In a saucepan, whisk together the sugar, cocoa powder, salt, and egg yolks until smooth, then slowly whisk in the milk and 1 cup of the heavy cream.
2. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to lightly coat the back of a spoon; do not let it boil.
3. Remove from the heat and stir in the chopped semisweet chocolate, vanilla extract, and corn syrup until fully melted and smooth.
4. Pour the mixture through a fine-mesh strainer into a bowl, then stir in the remaining 1 cup heavy cream.
5. Cover and chill the chocolate base in the refrigerator for at least 4 hours, or until completely cold.
6. Churn in an ice cream maker according to the manufacturer’s instructions until thick and soft-serve consistency.
7. Transfer to a freezer-safe container, cover, and freeze for 3 to 4 hours until scoopable.
8. Serve in waffle cones and dust with a little extra cocoa powder if desired.

Tip: For the smoothest texture and deepest chocolate flavor, chill the base overnight before churning.