Chocolate -or- Vanilla Recipe

Making the Custard

1. 1

   Prepare the Base

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

2. 2

   Whisk the Egg Yolks

   In a separate bowl, whisk the egg yolks. Gradually add about half of the warm cream mixture to the yolks, whisking constantly to temper the eggs.

3. 3

   Combine and Cook

   Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.

4. 4

   Add Flavor

   Remove from heat. For vanilla custard, stir in the vanilla extract. For chocolate custard, whisk in the cocoa powder until fully incorporated.

5. 5

   Chill the Mixture

   Transfer the custard to a bowl and cover with plastic wrap, pressing it directly against the surface. Refrigerate until completely chilled, at least 4 hours or overnight.

6. 6

   Churn the Custard

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

7. 7

   Freeze

   Transfer the custard to an airtight container and freeze for at least 4 hours to firm up before serving.