A rich custard-based chocolate ice cream made with Dutch-process cocoa, tempered egg yolks, and cream.
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| prepFill a large bowl with ice cubes and water to come halfway up the sides | |||||||
| prepPrep ice cream maker according to manufacturer's directions | |||||||
| 120 g Dutch-process cocoa powder | Whisk cocoa, sugar & salt | Whisk in egg yolks, cream, half-and-half & vanilla | Cook over medium-low /, until thick | Chill over ice bath, whisking frequently, to room temp | Strain, cover & refrigerate below, 4 hrs+ | Churn 20–30 min until very thick | Freeze 3–4 hrs to harden, or serve soft |
| 250 g sugar | |||||||
| 1/8 teaspoon kosher salt | |||||||
| 8 large egg yolks | |||||||
| 240 ml heavy cream | |||||||
| 720 ml half and half | |||||||
| 2 teaspoons vanilla extract | |||||||
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