Ingredients
Equipment
Method
Make the chocolate custard
- Whisk unsweetened cocoa powder with 1/4 cup granulated sugar, then whisk in heavy cream and whole milk in a saucepan. Heat over medium, whisking, until steaming.
- Add the finely chopped dark chocolate to the hot cream mixture and whisk until fully melted and smooth.
- Whisk egg yolks with the remaining 1/2 cup granulated sugar until pale.
- Slowly whisk the hot chocolate cream into the egg yolks to temper them, then return the mixture to the saucepan.
- Cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon, about 175°F (visual cue: a clear line stays when you run a finger through the coating).
Chill and churn
- Strain the custard through a fine mesh sieve into a bowl, then stir in vanilla extract and salt.
- Cool completely by setting the bowl over an ice bath for fast chilling, stirring occasionally until no longer warm.
- Refrigerate at least 4 hours or overnight until thoroughly chilled.
- Churn in an ice cream maker according to the manufacturer’s directions, then freeze until firm.
Notes
Pro tip: fully cool the custard before churning so the ice cream sets dense instead of icy. Refrigerate leftovers in a covered container for up to 3 days; freeze for up to 2 months. Freezing is yes. Dietary swap: use an equal amount of dairy-free heavy cream and milk for a dairy-free version (texture may vary).