- 2 cups heavy cream
- 3 tablespoons cocoa powder
- 160g bittersweet or semisweet chocolate, chopped
- 1 cup whole milk
- ¾ cup granulated sugar
- Pinch of salt
- 5 large egg yolks
- ½ teaspoon vanilla extract
- Chocolate sauce and chips for topping
- Mix 1 cup of the cream with cocoa powder in a saucepan and warm it. Keep whisking it until the cocoa is completely blended.
- Bring to a boil and let it simmer at the lowest heat for 30 seonds, whisking constantly.
- Remove from the heat and add in the chopped chocolate. Stir until smooth.
- Stir in the remaining 1 cup cream and pour it into a bowl. Set it aside.
- For the custard; warm the milk, sugar and salt in the same saucepan.
- Whisk egg yolks in a medium bowl and slowly pour the warm milk into it, whisking constantly.
- Transfer it back into the saucepan.
- Stir this mixture constantly over the medium heat until it thickens and coats the spatula.
- Add this custard into the chocolate mixture using a mesh strainer. Stir until smooth.
- Then stir in the vanila.
- Put the bowl into a larger container full of very cold water and cool it completely, stirring constantly.
- Chill the mixture in the refrigerator for 30 minutes and then freeze it in your ice cream maker according to the manufacturer’s instructions. Take it into an airtight container.
- Wait it in the freezer at least 5 hours.
- Top with chocolate sauce and chips when serving.
Note: If you don’t have an ice cream maker, you can use the following method:
Prepare the ice cream mixture following the instructions above. Pour the ice cream mixture into a large and shallow container. If it’s steel, it’s better because your ice cream freezes better and faster in it. Chill it in the refrigerator for about 8 hours. Then put it in the freezer. Wait it there for 30 minutes.
Take it out and whisk constantly with a fork for 2-3 minutes. Scrape the ice crrystals you see around the top of the container and stir in the mixture and keep whisking. Put it back into the freezer. Repeat this for 4 times.
Transfer the mixture in an airtight container and freeze for 5 hours.