Vintage Chocolate Custard

Scott Popplewell
November 19, 2021
Makes about a quart
  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 1/2 cup half-and-half
  • 1 cup unsweetened cocoa powder
  • 2 cups well-chilled heavy cream
  • 2 tsp vanilla extract
  • 1/8 tsp salt
  1. Place egg yolks, sugar and half-and-half in a large mixing bowl
  2. Beat with an electric hand mixer until foamy and light colored
  3. Stir in he cocoa, adding 1/4 cup at a time until incorporated
  4. Set the bowl over a saucepan filled with hot water and beat until thickened about double its original size (About 10 mins)
  5. Remove the bowl from heat and place into an ice bath and beat until no longer warm.
  6. Add the cream, vanilla and salt and beat until smooth
  7. Chill for at least 4 hours if using a frozen bowl machine
  8. Transfer to your ice cream machine
  • Best to use dark chocolate cocoa powder


  • September, 2018 - First ice cream attempt. Amazing results. Hooked me. So rich and delicious
  • March, 2022 - Delicious. Made for the Showroom team