Chocolate Ice Cream

Ingredients

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup granulated sugar, (divided)
• 1/4 cup corn syrup, (or more sugar*)
• 3 Tbsp Dutch cocoa powder
• 4 oz. bittersweet chocolate, (chopped)
• 4 large egg yolks
• 2 tsp vanilla extract

Instructions

1. 1

   In a medium saucepan whisk together 1/2 cup sugar and the cocoa powder. Whisk in heavy cream, milk and corn syrup. Bring to a simmer over medium heat (it should bubble at the edges of the pan).

2. 2

   Melt chocolate in a microwave safe bowl on 50% power in 30 second increments, stir between each until chocolate is melted. Let it cool slightly.

3. 3

   In a medium heatproof mixing bowl whisk together remaining 1/4 cup sugar with egg yolks until slightly pale and fluff, about 1 to 2 minutes. Stir in melted chocolate (note that it will likely thicken and seem to set a bit, that's okay).

4. 4

   While whisking slowly pour in about 1 cup of the hot milk mixture to the egg yolk mixture. Then pour the egg yolk mixture into the pan while whisking somewhat vigourosly.

5. 5

   Continue to cook, while stirring constantly until the mixture in the saucepan has thickened slightly (it should coat the back of a wooden spoon and register 175 to 180 degrees on an instant read thermometer).

6. 6

   Immediately pour into a large heat proof mixing bowl and stir in vanilla extract. Cover with plastic wrap while carefully pressing it against the surface of the mixture to prevent a skin from forming.

7. 7

   Chill through completely in the fridge, at least 6 hours.

8. 8

   Churn mixture in an ice cream maker according to manufacturers directions then transfer to a container and freeze in the freezer until firm, about 6 to 12 hours.