Chocolate Recipe

Making the Custard

1. 1

   Prepare the Ingredients

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

2. 2

   Whisk the Egg Yolks

   In a separate bowl, whisk together the egg yolks until they are smooth. Slowly add a small amount of the hot cream mixture into the egg yolks while whisking constantly to temper them.

3. 3

   Combine and Thicken

   Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir in the cocoa powder and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

4. 4

   Cool the Custard

   Remove the saucepan from the heat, stir in the vanilla extract and a pinch of salt. Allow the custard to cool to room temperature, then refrigerate until fully chilled.

5. 5

   Freeze 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. Transfer to a container and freeze until firm.