Warm the cream with the cocoa powder and bring to a boil. Reduce the heat and simmer at a very low boil for 30 seconds
Remove from the heat and add the chopped chocolate,
stirring until smooth. set aside.
Warm the milk, sugar, and salt in the same saucepan.
In a separate bowl, whisk together the egg yolks.
Slowly pour half of the warm milk into the egg yolks, whisking constantly
then scrape the warmed egg yolks back into the saucepan.Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula
Pour the custard through the strainer and stir into the chocolate mixture until smooth,
then stir in the vanilla.
Let the mixture cool down and chill thoroughly in the refrigerator.
Transfer the mixture to an ice-cream maker...
and churn according to manufacturer’s directions.
- 2.0c heavy cream
- 3.0Tbsp unsweetened cocoa powder
- 140.0g bittersweet or semisweet chocolate, chopped
- 1.0c whole milk
- 3/4c sugar
- pch salt
- 5.0 large egg yolks
- 1/2tsp vanilla extract