Chocolate Ice Cream

Ingredients

• 2 cups heavy cream (divided)
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 6 oz semi-sweet chocolate
• 6 large egg yolks
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. 1

   Start by mixing together whole milk, granulated sugar, and 1 cup of heavy cream over medium heat. Whisk in cocoa powder until it is nice and smooth. Bring this to a boil. Once it boils, reduce heat and cook for about 30 seconds. You want to get it just hot enough that it will melt the chocolate chips.

2. 2

   Remove mixture from heat and stir in chocolate chips. Mix until they are completely melted and mixture is nice and smooth.

3. 3

   In a separate bowl, whisk egg yolks until they are really well combined and have a pale yellow color.

4. 4

   Very slowly, while actively whisking eggs, stream in chocolate milk mixture. Once it is all mixed in, pour it back into saucepan and return to stove.

5. 5

   Heat mixture over medium heat until it reaches 170-175º F, stirring frequently. It will coat the back of a spoon, and when you run a finger through it, it will stay separated and not run back together.

6. 6

   Pour mixture through a sieve to get rid of any eggs that scrambled and make sure it is nice and smooth.

7. 7

   Mix in remaining heavy cream, vanilla extract and salt. Cover and place in a fridge for at least 8 hours, or until it is nice and cold.

8. 8

   Once mixture is nice and cold, use your ice cream maker and churn for 25 minutes, or according to your manufacturer’s instructions.

9. 9

   Store in freezer for at least an hour until ready to serve.