Ingredients:

  • 1 ½ cups (360 ml) Heavy Cream (35% fat)
  • 1 cup (240 ml) Whole Milk
  • ¾ cup (150 g) Granulated Sugar (divided use)
  • 5 Large Egg Yolks
  • ¼ teaspoon (1 g) Fine Sea Salt
  • ½ cup (50 g) Unsweetened Dutch-processed Cocoa Powder
  • 4 oz (115 g) High-Quality Dark Chocolate (70% Cacao), finely chopped
  • 1 teaspoon (5 ml) Pure Vanilla Extract

Instructions:

  1. Heat the Dairy: In a heavy-bottomed saucepan, combine the whole milk, heavy cream, and half of the granulated sugar. Heat over medium heat, stirring occasionally, until steam begins to rise and small bubbles form around the edge (do not boil). Remove immediately from the heat.
  2. Whisk the Yolks: In a separate medium bowl, vigorously whisk the egg yolks with the remaining sugar, salt, and cocoa powder until the mixture is pale and thick (the ribbon stage).
  3. Temper the Eggs: Slowly drizzle about 1 cup (240ml) of the hot cream mixture into the egg yolk mixture while whisking constantly. Do this slowly to avoid cooking the eggs.
  4. Return to the Pot: Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
  5. Cook the Custard: Return the saucepan to low-medium heat. Stir constantly using a rubber spatula, scraping the bottom and sides. Cook until the mixture thickens sufficiently to coat the back of the spatula (a ribbon drawn across the coating holds its shape for a moment).
  6. Check Temperature: Using an instant-read thermometer, cook until the base registers 175°F–180°F (80°C–82°C). Do not let it exceed 185°F/85°C, or the custard will curdle.
  7. Add Chocolate and Strain: Immediately remove the saucepan from the heat. Add the finely chopped dark chocolate and the vanilla extract. Let stand for 2 minutes, then whisk until the chocolate is completely melted and the base is smooth and glossy.
  8. Strain: Pour the entire chocolate base through a fine-mesh sieve into a clean bowl to catch any potentially cooked egg bits or lumps of cocoa.
  9. Chill Thoroughly: Cover the bowl and chill the base in the refrigerator for at least 4 hours, or ideally, overnight. The mixture must be completely cold (40°F / 4°C or below) before churning.
  10. Churn: Follow the manufacturer’s instructions for your ice cream machine. Pour the cold base into the pre-frozen churning bowl and churn for 20–30 minutes, until the mixture resembles soft-serve ice cream.
  11. Harden (Ripen): Transfer the soft ice cream to an airtight, freezer-safe container. Press cling film directly onto the surface to prevent ice crystals. Freeze for at least 2 hours until fully hardened and scoopable.