Ingredients:

  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 4 ounces semi-sweet chocolate, chopped

Instructions:

  1. In a medium saucepan, combine the milk, heavy cream, sugar, cocoa powder, and salt over medium heat. Stir continuously until well combined and heated, but do not let it boil. Remove from heat.
  2. Add the chopped semi-sweet chocolate to the warm mixture and stir until completely melted and smooth.
  3. In a separate bowl, whisk the egg yolks until they are pale in color.
  4. Gradually pour about 1/2 cup of the warm chocolate mixture into the bowl with the egg yolks while whisking continuously to temper the yolks.
  5. Pour the tempered egg yolks back into the saucepan with the remaining chocolate mixture. Cook over medium-low heat, stirring constantly until thickened enough to coat the back of a spatula (about 5-7 minutes).
  6. Once thickened, remove the saucepan from heat and stir in the vanilla extract. Allow to cool to room temperature.
  7. Cover with plastic wrap and chill in the refrigerator for at least 2 hours, or until completely cool.
  8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturers instructions until it reaches a soft-serve consistency (about 20 minutes).
  9. Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm.
  10. Scoop the rich chocolate ice cream into bowls or cones and enjoy!