ingredients:
- 500 ml heavy cream
- 21 g unsweetened cocoa powder, Dutch processed
- 140 g bittersweet chocolate, chopped
- 250 ml whole milk
- 150 g sugar
- 1/4 tsp salt
- 5 egg yolks
- 1/2 tsp vanilla extract
directions:
- Combine 250 ml cream with cocoa powder in a saucepan and bring them to a boil.
- Remove from heat and add chopped chocolate. Stir until mixture smooth.
- Pour the rest of the cream into the saucepan. Mix well.
- Transfer the cream and chocolate mixture into a large bowl. Set a strainer on the bowl. Set aside.
- Prepare an ice bath.
- In the same saucepan, warm milk, sugar and salt until steamy.
- Remove from heat.
- Whisk egg yolks in another bowl. Slowly pour warm milk into yolks and continuously whisking.
- Transfer yolk and milk mixture back into the saucepan and cook custard over medium heat until thickens.
- When the custard is ready, pour it into cream and chocolate, whisking steadily and transfer to ice bath immediately.
- Add vanilla extract.
- Continue whisking until mixture cools down.
- Chill thoroughly in refrigerator for an hour.
- Freeze in your ice cream maker according to manufacturer's instructions.
