Chocolate Pudding Ice Cream

My parents have an ice cream maker; thus, making ice cream while staying at their house is imperative.  Even if there are already three quarts in the fridge.



“Are you trying to kill us with chocolate?”
– Dad

“A symphony of tastes”
– Mom

“Of course I want some”
– Silvia


Adapted from’s Very Chocolate Ice Cream.



1 c 2% milk
3/4 c granulated sugar
1/4 tsp salt
heaping 1/4 c Hershey’s Special Dark cocoa powder
heaping 1 tbsp instant coffee granules
1/2 tsp cinnamon
4 egg yolks
1/3 c semisweet chocolate chips
additional 1/4 c 2% milk
1 1/2 tsp vanilla extract
2 cups heavy cream

Make sure the core of your ice cream maker is in the freezer.

Put a saucepan on medium heat and pour in 1 cup of the milk along with the sugar and salt.  Once it’s warmed enough for the sugar to start to dissolve, add the cocoa powder, instant coffee, and cinnamon.  Let the mixture come to a simmer, and in the meantime, get the egg yolks into a small bowl and beat them with a fork.

Tip: don't pour sugar into the hot pan or it will turn into a stained-glass window
Tip: don’t pour sugar into the hot pan or it will turn into a stained-glass window

When the milky-sugar mixture comes to a simmer, pour off 1/3 of a cup or so into the egg yolk bowl.  We’re tempering the eggs – if you pour cold eggs into hot milk they’ll scramble, so we need to gradually raise the temperature of the yolks.

Mix the yolks’n’milk until totally combined, then dump them back into the saucepan (which should now be on medium-low).  Let it cook for 5-10 minutes until it’s thickened.  It should coat the back of a spoon.

Take it off the heat and pour in the chocolate chips, stirring until it’s melted.  Pour it into a fridge-friendly vessel and let it sit in the fridge for 3 hours – it needs to be as cold as possible before we start churning.

Stir often so that a skin doesn't form on the top (also because you want to lick the spoon)
Stir often so that a skin doesn’t form on the top (but also because you want to lick the spoon)

Churning time!  To the chilled chocolate mixture, add the vanilla and heavy cream (and up to a 1/4 cup of milk if the custard came out very thick, because thick stuff is harder to freeze).

Google the manufacturer’s instructions to your ice cream machine because you probably lost them.  Churn accordingly – it will probably take 20-30 minutes.  The result will be some soft-serve chocolate pudding deliciousness, which is ready to eat if that’s how you roll.  But feel free to throw it in the freezer to harden for a couple hours if you prefer more solid ice cream.

Scrape all that frozen stuff out.
Scrape all that frozen stuff out.

We didn’t wait.

Chocolate Pudding Ice Cream

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