Scoop Kitchen
Chocolate Frozen Custard
Dense, glossy chocolate frozen custard made with egg yolks, cocoa and dark chocolate. Richer than soft serve and deeply chocolatey.
- Hands-on
- 27 min
- Cooling
- 1 h
- Freeze
- 24 h
- Program
- Frozen Custard
- Makes
- 4 servings6 servings
Good forKids’ favorites
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 126 g), estimated
Whole tubpint: 1127 kcal, 26 g protein1691 kcal, 39 g protein (709 ml24 oz). Contains: Milk, Egg, Soy.
Ingredients
8 ingredientsTap an ingredient when it is in the bowl
461 of 473 ml692 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Put 2 tbsp cocoa powder2 tbsp cocoa powder2 tbsp unsweetened cocoa powder3 tbsp cocoa powder3 tbsp cocoa powder3 tbsp unsweetened cocoa powder in a saucepan and whisk in 240 ml whole milk240 ml whole milk1 cup whole milk360 ml whole milk360 ml whole milk1½ cups whole milk a little at a time until smooth. Add 70 ml whipping cream70 ml whipping cream¼ cup + 1 tbsp heavy cream105 ml whipping cream110 ml whipping cream¼ cup + 3 tbsp heavy cream and heat until steaming.
- Whisk 4 egg yolks4 egg yolks4 egg yolks6 egg yolks6 egg yolks6 egg yolks, 65 g caster or granulated sugar75 ml caster or granulated sugar⅓ cup granulated sugar100 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a bowl until pale, about 1 minute.
- Slowly whisk half of the hot milk into the yolks, then pour everything back into the pan.
- Cook over low heat, stirring, until it coats a spoon at about 80 °C176 °F. Do not let it boil.
- Take the pan off the heat. Add 40 g dark chocolate40 g dark chocolate1½ oz dark chocolate60 g dark chocolate60 g dark chocolate2 oz dark chocolate and ½ tsp pure vanilla extract½ tsp pure vanilla extract½ tsp vanilla extract¾ tsp pure vanilla extract¾ tsp pure vanilla extract¾ tsp vanilla extract and whisk until melted and glossy.
- Strain into the tubpint. Cool to room temperature, then put the lid on.
- Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Frozen Custard.
- If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
- On the Swirl, fit the dispensing lid and press the swirl handle to fill each cone.
To serve: Swirl into wafer cones and serve right away, with a square of dark chocolate on the side.
My notes
Tips
- Dutch-process cocoa gives the darkest color and the smoothest flavor, but natural cocoa works too and tastes a little fruitier.
- If nothing comes out, check that the white tubpint base is open. If the Swirl Press pulls back by itself, run Re-spin and try again.
- Save the egg whites for meringues or an omelet. They keep for 3 days in the fridge.
Why it works
Egg yolks bind fat and water for the dense, extra-smooth body of frozen custard, and cocoa and chocolate add solids that make it thick and glossy. Gentle cooking thickens the base and makes the yolks safe to eat.
New recipes in your inbox
What to freeze for the weekend, new recipes and the taste of the week, in one short email at most once a week. Unsubscribe any time.
Plus a free texture cheat sheet when you sign up: the quick fix for every texture problem, on one page.
Ratings & reviews
Loading reviews…
Questions & answers
Loading questions…
