Chocolate Frozen Custard

Chocolate Frozen Custard

Recipe courtesy of Tiffani Thiessen


  • 9 large egg yolks
  • 1/3 cup sugar
  • 1/3 cup light corn syrup
  • 1/2 cup unsweetened cocoa powder
  • 3 1/2 cups half and half
  • pinch kosher salt
  • 1 teaspoon vanilla bean paste
  • cocoa nips, to garnish


In a large saucepan, whisk together egg yolks, sugar, corn syrup, and cocoa powder until well combined. Whisk in half and half until yolk mixture is fully incorporated.

Place pan over medium-low heat and cook, while whisking, until custard is thick enough to coat the back of a spoon, or temperature reaches 170°F. Remove from heat. Stir in salt and vanilla bean paste.

Strain custard through a fine mesh strainer and chill in refrigerator until it is very cold, about 40°F. Place in ice cream maker according to the manufacturer’s instructions, then serve or place in an airtight container and store in freezer.


Photography by Rebecca Sanabria


Melissa Ledman

This looks yummy and very easy to make! Thanks Tiffani!

blog index BACK TO TOP