Soft and Rich Chocolate Frozen Custard

[Photograph: Robyn Lee]

This recipe makes rich, soft frozen custard like you'll find at Shake Shack, Kopp's, Culver's, and all sorts of custard shops around the South and Midwest. For the softest, creamiest results, eat the custard within two hours of churning.

This recipe can be easily doubled, but take caution to only make as much custard as you'll serve in one sitting.

Why this recipe works:

  • High amounts of cream and egg yolks make the custard base full-bodied and super-creamy.
  • A small amount of corn syrup adds extra density and richness to the custard, replicating the texture professional custard machines provide.
  • Serving the custard right away mimics the "fresh from the machine" lightness of store-bought frozen custard.

Soft and Rich Chocolate Frozen Custard

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:makes 1 generous pint
Active time:40 minutes
Total time:40 minutes, plus two hours to overnight for chilling time
Special equipment:ice cream maker
This recipe appears in: How to Make Real-Deal Soft Frozen Custard at Home

Ingredients

  • 4 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons light (clear) corn syrup
  • 1/4 cup Dutch processed cocoa powder
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract

Procedures

  1. 1

    In a heavy-bottomed saucepan, whisk together egg yolks, sugar, corn syrup, and cocoa powder until well combined. Whisk in cream and milk until yolk mixture is fully incorporated.

  2. 2

    Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt and vanilla.

  3. 3

    Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F. Churn in ice cream maker according to manufacturer's instructions, then serve right away or transfer to an airtight container and chill in freezer for 1 hour to let custard firm up slightly. Serve custard within two hours of it being made.

  4. 4

    Optional: To make concrete-style drinks, finely chop up ingredients like M&M's, heath bars, cookies, or pretzels and store in freezer, then add to ice cream machine during last two minutes of churning. Serve right away in a glass or cup with a straw and a long spoon.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: