By | October 27, 2015


1. Chop chocolate. In a medium saucepan place milk, cream, and 1/2 cup sugar. Heat slowly and stir until sugar dissolves. Turn off heat and add chocolate and cocoa powder, whisking until smooth.

2. In a bowl place remaining sugar, eggs, and cornstarch; beat until thickened. Pour sugar and egg mixture slowly into chocolate mixture, cook over medium-low heat stirring constantly until temperature is 165°F.

3. Prepare a large bowl of ice water. Empty saucepan contents into a heat safe bowl and place bowl in ice water. When cool, cover and refrigerate until ready to place in ice cream freezer.

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  • 3 ounces bittersweet chocolate
  • 1½ cups unsweetened cocoa powder
  • 3½ cups whole milk
  • ½ cup heavy cream
  • 1 cup super fine granulated sugar
  • 6 large eggs
  • 1½ tablespoons corn starch
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