Ingredients
Equipment
Method
Warm the cream and melt the chocolate
- Whisk the cocoa powder with 1/4 cup of the granulated sugar, then whisk in the cream and whole milk in a saucepan.
- Heat over medium, whisking continuously, until the mixture is steaming, then remove from direct heat briefly.
- Add the finely chopped dark chocolate and whisk until fully melted and smooth.
Temper and cook the custard
- Whisk the egg yolks with the remaining 1/2 cup granulated sugar until pale.
- Slowly whisk the hot chocolate cream into the yolks to temper.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon at 175F.
Chill and churn
- Strain the custard through a fine-mesh sieve into a clean container.
- Stir in the vanilla extract and salt, then cool completely over an ice bath.
- Refrigerate at least 4 hours or overnight, then churn in an ice cream maker.
- Freeze until firm, then serve.
Notes
For the smoothest, densest churn, strain the custard right after cooking and cool it quickly over the ice bath before refrigerating. Refrigerate the finished ice cream up to 3 days; freezer storage is best up to 2 weeks for best texture. For a dairy-free swap, use a thick coconut cream + oat milk base and add cornstarch (not traditional) to help the custard set—churn as directed.