Ingredients:

  • ¾ cup (75g) Dutch-processed cocoa powder
  • 1 cup (200g) granulated sugar
  • ¼ tsp (1.5g) fine sea salt
  • 1 cup (240ml) whole milk
  • 2 cups (480ml) heavy cream
  • 3 large (50g) egg yolks
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. In a medium saucepan, whisk together the cocoa powder, sugar, and salt. Slowly pour in the whole milk over medium heat, whisking constantly until smooth and simmering. Remove from heat once the mixture is glossy and mahogany-colored.
  2. In a separate bowl, lightly beat the egg yolks. Slowly drizzle about ½ cup (120ml) of the hot chocolate mixture into the yolks while whisking vigorously to temper the eggs.
  3. Pour the tempered egg mixture back into the saucepan and cook on low heat for 2-3 minutes until slightly thickened.
  4. Stir in the heavy cream and vanilla extract. Pour the mixture through a fine-mesh metal strainer into a bowl to remove any egg solids.
  5. Cover and refrigerate the base for 4 hours until chilled to approximately 40°F (4°C).
  6. Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.