Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 1/4 tsp fine sea salt
  • 4 large egg yolks
  • 4 oz semi-sweet chocolate, finely chopped
  • 1 tsp vanilla extract

Instructions:

  1. Combine the heavy cream, whole milk, cocoa powder, sugar, and salt in a heavy-bottomed saucepan. Whisk over medium heat until the mixture is steaming and the cocoa is fully dissolved, ensuring it does not reach a rolling boil.
  2. In a separate bowl, lightly beat the egg yolks. Slowly pour approximately 1/2 cup of the hot cream mixture into the yolks, whisking constantly to temper the eggs. Slowly pour the tempered egg mixture back into the main pot.
  3. Cook the base over low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of a spoon (approximately 170°F / 77°C). Remove from heat.
  4. Stir in the finely chopped semi-sweet chocolate and vanilla extract until the chocolate is completely melted and the base is glossy.
  5. Pour the base through a fine-mesh metal strainer and chill in the refrigerator for 4 hours before churning in an ice cream maker.