Old-Fashioned Chocolate Frozen Custard
You won’t need to dust off your ice cream maker for our version of this rich, supremely creamy frozen treat.
Why This Recipe Works
Creating chocolate frozen custard without an ice cream maker requires a few tricks to churn out a smooth, rich, and creamy dessert. First, we heated a mixture of heavy cream, whole milk, corn syrup (to help prevent crystallization), 1/2 ounce of bittersweet chocolate, and 1 tablespoon of Dutch-processed cocoa powder. Then, we slowly poured it over a rich mixture of egg yolks, sugar, and dry milk powder—a process called tempering. This helped guard against any clumping of egg in the final custard. Straining the mixture removed any solid bits of egg. To achieve the smoothest possible frozen custard, we cooled the mixture down and then whipped it in a stand mixer to add air, which prevents crystallization and makes the final product especially creamy.
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