Chocolate ice cream

Step 1

In a medium saucepan over medium heat, add the heavy whipping cream, whole milk, ½ cup sugar, cocoa powder, and salt. Heat the mixture, stirring occasionally, until the sugar has dissolved and the mixture is hot and steaming (but not quite at a simmer). The temperature should read between 175-180˚F (80-82˚C). Remove from heat.

Step 2

While the milk mixture is heating, whisk together the egg yolks and remaining ¼ cup sugar in a medium mixing bowl. Whisk in the melted chocolate until smooth.

Step 3

Add about 1 cup of the hot milk mixture to the egg yolk-chocolate mixture and whisk until smooth.

Step 4

Pour the egg yolk mixture back into the hot milk mixture in the saucepan and return to heat.

Step 5

Cook over medium-low heat for 5-10 minutes, stirring constantly, until the mixture has thickened and begins to steam or until the mixture reaches 175-180˚F (80-82˚C) on an instant-read thermometer. To prevent cooking the eggs, do not let the mixture boil.

Step 6

Remove from heat and pour the mixture through a fine-mesh sieve into a large mixing bowl. Stir in the vanilla.

Step 7

Allow the custard to cool slightly, then cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.

Step 8

Once the custard has cooled, transfer to an ice cream maker and follow the manufacturer's directions for use.

Step 9

Serve immediately or transfer the ice cream to a loaf pan or a 9x9-inch baking pan. Cover and freeze until firm.

Step 10

Enjoy!