Ingredients:

  • 2 cups (473 ml) heavy cream
  • 1 cup (237 ml) whole milk
  • ¾ cup (150g) granulated sugar
  • ⅛ teaspoon salt
  • 5 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ cup (45g) unsweetened cocoa powder, preferably Dutch-processed
  • 4 ounces (113g) bittersweet or dark chocolate (70% cacao or higher), chopped
  • ¼ cup (60ml) chocolate liqueur (like crème de cacao) (Optional)

Instructions:

  1. Combine heavy cream, milk, half the sugar, and salt in a saucepan. Heat over medium heat until just simmering, stirring occasionally. Do not boil.
  2. Whisk together the egg yolks and the remaining sugar in a heatproof bowl until pale and slightly thickened.
  3. Slowly drizzle about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
  4. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon. Use a thermometer if you have one - aim for 170-175°F (77-79°C). Be careful not to overheat.
  5. Remove the custard from the heat. Immediately add the cocoa powder and chopped chocolate. Whisk until smooth and chocolate is melted. Stir in the vanilla extract and optional chocolate liqueur.
  6. Pour the custard through a fine-mesh sieve into a clean bowl. Place the bowl in an ice bath to cool quickly. Stir occasionally until completely cooled. Cover and refrigerate for at least 2 hours, or preferably overnight.
  7. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions.
  8. Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to harden.