Chocolate Ice Cream Recipe

Preparation

1. 1

   Mix Ingredients

   In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, and a pinch of salt. Whisk until fully combined and smooth.

2. 2

   Heat the Mixture

   Place the saucepan over medium heat and cook, stirring occasionally, until the mixture is hot but not boiling.

3. 3

   Whisk Egg Yolks

   In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

4. 4

   Temper the Egg Yolks

   Slowly pour about a cup of the hot cream mixture into the egg yolks, whisking constantly to temper them. Then pour the egg yolk mixture back into the saucepan.

5. 5

   Thicken the Custard

   Continue to cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.

6. 6

   Cool the Mixture

   Remove from heat and stir in the vanilla extract. Pour the mixture into a bowl and cover with plastic wrap. Chill in the refrigerator for at least 4 hours or overnight.

7. 7

   Churn the Ice Cream

   Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

8. 8

   Freeze the Ice Cream

   Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.