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Chocolate Ice Cream

  • Yield: Makes 1 1/2 quarts
Chocolate Ice Cream

Source: Martha Stewart Living, July 2006


  • 2 1/2 cups heavy cream
  • 2 cups whole milk
  • 8 large egg yolks
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 4 ounces melted bittersweet chocolate
  • 3 ounces melted milk chocolate


  1. Put cream and milk into a medium saucepan over medium-high heat. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.

  2. Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.

  3. Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes. Stir bittersweet and milk chocolates into custard.

  4. Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often.

  5. Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.

Reviews (3)

  • jackie67 19 Jul, 2012

    This sounds really good. In response to Ibuser's comment about adding the egg mixture, after tempering with the two ladels you're supposed to put the egg mixture back into the saucepan with the remaining milk and proceed as directed.

  • lbuser 19 Jul, 2012

    This recipe needs a little adjustment. If followed exactly you will only be using 2 of the 4-1/2 cups of cream mixture. I suspect you should be adding it one cup "at a time" until it is all encorporated. I would like it with just a bit more salt, to add that salty sweet texture, but that is what makes homemade ice cream fun. You get to change it up as often as you like.

  • emhutton 4 Jul, 2011

    Awesome and easy to make!!!

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