Chocolate Ice Cream

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 0.75 cup granulated sugar
• 0.25 cup unsweetened Dutch-process cocoa powder
• 0.25 tsp fine salt
• 6 large egg yolks
• 6 ounces bittersweet chocolate – chopped
• 1 tsp vanilla extract

Instructions

1. Set a fine-mesh strainer over a large heatproof bowl; keep nearby.
2. In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, unsweetened Dutch-process cocoa powder, and fine salt. Heat over medium, whisking, until steaming and the sugar has dissolved, 3–5 minutes; do not boil.
3. In a separate bowl, whisk the egg yolks until smooth, 15–20 seconds.
4. Temper the yolks by slowly whisking in about 1 cup of the hot dairy mixture. Return the yolk mixture to the saucepan and cook over medium-low, stirring constantly with a heatproof spatula, until the custard thickens to 170–175°F and coats the back of the spatula, 5–8 minutes.
5. Pour the custard through the strainer into the bowl, then add the bittersweet chocolate (chopped). Let sit 1 minute, then whisk until completely melted and smooth. Stir in the vanilla extract.
6. Cool to room temperature, cover, and refrigerate until thoroughly chilled (40°F or colder), at least 4 hours or overnight.
7. Churn the base in an ice cream maker according to the manufacturer’s directions until it reaches soft-serve consistency and pulls away from the sides, 20–25 minutes.
8. Transfer to a freezer-safe container, press parchment or plastic wrap directly onto the surface, and freeze until firm, 2–4 hours. Scoop and serve.