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French Silk Ice Cream

French silk ice cream delivers an impossibly silky, mousse-like frozen texture inspired by French silk pie. This rich chocolate ice cream starts with a cooked custard base, then gets extra-smooth by folding whipped cream before chilling, churning, and freezing.
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Prep Time 25 minutes
Cook Time 15 minutes
chilling + freezing 4 hours
Total Time 4 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chocolate custard base
  • 1 cup heavy cream divided: 1 1/2 cups for custard + 1/2 cup for whipping
  • 0.5 cup heavy cream divided: 1 1/2 cups for custard + 1/2 cup for whipping
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 5 egg yolks
  • 6 oz dark chocolate (70%) finely chopped
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 double boiler
  • 1 ice cream maker

Method
 

Melt chocolate and start custard
  1. Melt the dark chocolate over a double boiler, stirring until smooth, then set aside off the heat (no need to warm further).
  2. Heat 1 1/2 cups of heavy cream, whole milk, and cocoa powder until steaming, then whisk slowly into the egg yolks and sugar. The mixture should look thickening and glossy as it ribbons from the whisk.
  3. Return the custard to the saucepan and cook, stirring, until it reaches 175F. It will coat the back of a spoon when ready, then remove from heat.
  4. Whisk the melted chocolate into the hot custard until fully smooth and evenly dark.
Finish, chill, and churn
  1. Whisk in the vanilla extract and salt, then strain if needed for a glassy texture. Cover the custard and cool completely to prevent ice crystals.
  2. Whip the remaining 1/2 cup heavy cream to soft peaks, then fold it into the cooled chocolate custard. Fold gently so the mixture stays light and mousse-like.
  3. Refrigerate for 4 hours, until thoroughly chilled, then churn in an ice cream maker and churn until thick. Transfer to a container and freeze until firm for best scoopability.
Serve
  1. Scoop and serve straight from the freezer with chocolate shavings or a spoonful of whipped cream if desired. Aim for a smooth, near-black look with a clean-edged scoop.

Notes

Pro tip: cook the custard only to 175F—overheating can make it grainy, which shows up in the final texture. Chill time includes both refrigerating the custard and freezing after churning. Store covered in the freezer up to 2 months; thaw in the fridge 5–10 minutes before scooping. For a dairy-forward swap, you can try a whole-milk substitute labeled for baking, but texture may be slightly less silk since whipping cream helps structure the mousse-like finish.