Chocolate Ice Cream

Ingredients

• 1/3 cup heavy cream, divided
• 1 tablespoon unsweetened cocoa powder
• 1 1/2 ounces semisweet chocolate, chopped (or chocolate chips)
• 1 large egg yolk, beaten
• 1/3 cups whole milk
• Few drops vanilla extract
• 1/4 cup sugar
• Pinch of salt

Instructions

1. 1

   Freeze the My Mug for 24-48 hours prior to use.

2. 2

   In a saucepan on the stovetop, whisk together cocoa powder and half the cream. Bring to a boil. Reduce heat and simmer for 30 seconds, whisking continuously.

3. 3

   Remove from heat, add chopped chocolate, and whisk until smooth. Add remaining cream and whisk to combine. Transfer mixture to a bowl and fit the bowl with a fine mesh strainer. Set aside.

4. 4

   In a separate bowl, whisk together egg yolk. Set aside.

5. 5

   In a saucepan over medium heat, whisk together milk, sugar, and sea salt. Once slightly warm, transfer half of this mixture to the beaten egg yolk and whisk to combine. Transfer the milk/egg mixture back to the saucepan, whisking during transfer. Continue to cook over medium heat and stir continuously until it thickens.

6. 6

   Once thick, pour this mixture through the metal strainer into the chocolate mixture and stir until combined. Add vanilla extract and stir to combine.

7. 7

   Pour into a heatproof bowl, cover, and chill in refrigerator for at least 2 hours or overnight.

8. 8

   When ready to churn, remove the Mug from freezer and assemble the Ice Cream Maker. Power on the Ice Cream Maker and begin churning before pouring in ingredients. Pour ingredients in through Ingredient Chute, then churn for 20-25 minutes.

9. 9

   When fully churned, the ice cream will have the consistency of soft serve. Enjoy soft serve right out of the Mug or, for a firmer consistency, transfer to an airtight freezer-safe container and chill for 2-4 hours more or until desired consistency.

10. 10

    Serve and go loco for cocoa!