Chocolate Ice Cream Recipe

Prepare the Base

In a medium saucepan, combine the whole milk, heavy cream, and sugar. Heat over medium heat until the sugar is dissolved and the mixture is hot but not boiling.

Mix Cocoa and Egg Yolks

In a separate bowl, whisk together the cocoa powder and egg yolks until smooth. Gradually add a little of the hot milk mixture to the cocoa and egg yolks to temper them, whisking constantly.

Combine Mixtures

Pour the tempered cocoa and egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F or 77°C).

Cool the Base

Remove from heat and stir in vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate until completely chilled, about 2 hours.

Churn the Ice Cream

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

Freeze the Ice Cream

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