Chocolate Chunk Ice Cream


Makes about 1 quart


  • 3 egg yolks
  • ¾ cup Castor (superfine) sugar
  • 3 cups half and half
  • 3/4 teaspoon Cremodan-30 emulsifier*
  • ¼ teaspoon fine grain sea salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 2 ounces semisweet chocolate, finely chopped
  • Chocolate shavings and mint sprigs, for garnish, if desired.

*Cremodan-30 emulsifier is available on Amazon and elsewhere and is used to stabilize the frozen mixture, keeping it smoother and hindering ice crystal formation. Its use is optional.


  1. Preheat the SousVide Supreme water oven to 140F/60C.
  2. In a blender jar, put the egg yolks and beat lightly. Add the sugar and beat again until smooth.
  3. Add all the remaining ingredients, except the chopped chocolate, and blend again until well mixed and smooth.
  4. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method to remove the air and zip the seal.
  5. Submerge and cook in the water oven for 1 hour.
  6. Remove the pouch and quick chill in an ice-water bath (half ice, half water) for at least 30 minutes, then refrigerate until well chilled. Several hours to overnight, if possible.
  7. Pour the custard mixture into your ice cream maker and freeze according to manufacturer’s instructions.
  8. When the ice creamed reaches a thick, almost finished consistency, add the chopped chocolate while churning and allow the pieces to fold in throughout.
  9. Eat as soft churned ice cream immediately or spoon into a freezer container, cover, and firm the finished product in the freezer for an hour or more.
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