Ingredients:

  • 1.5 cups whole milk
  • 2 cups heavy cream
  • 0.75 cup granulated sugar
  • 0.5 cup Dutch-process cocoa powder
  • 4 oz bittersweet chocolate (60% cacao), finely chopped
  • 5 large egg yolks
  • 1 tbsp vanilla extract
  • 0.5 tsp kosher salt

Instructions:

  1. In a medium saucepan, whisk together the milk, sugar, salt, and sifted cocoa powder. Bring to a simmer over medium heat, whisking constantly until the cocoa is fully dissolved.
  2. Remove the saucepan from the heat. Stir in the finely chopped bittersweet chocolate until completely melted and the mixture is glossy.
  3. In a separate heat-proof bowl, whisk the egg yolks until pale. Slowly—one ladle at a time—whisk about half of the hot chocolate mixture into the yolks to temper them.
  4. Pour the warmed egg yolk mixture back into the saucepan with the remaining chocolate base. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (approximately 170°F/77°C).
  5. Remove from heat and stir in the vanilla extract. Pour the mixture through a fine-mesh strainer into a clean bowl to ensure absolute silkiness.
  6. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 6 hours, or ideally overnight, to allow the proteins to hydrate.
  7. Churn the chilled custard in your ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze for an additional 6 hours to firm up before serving.