Ingredients
Scale
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup unsweetened cocoa powder
- 2 ounces finely chopped semi-sweet chocolate
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 5 large egg yolks
Instructions
- In a large saucepan, whisk together milk, cream, and cocoa powder; simmer over medium-low heat. Stir in chopped chocolate and vanilla until melted.
- Add 3/4 cup sugar to the mixture; return to simmer while whisking until dissolved.
- In a medium bowl, whisk remaining sugar and egg yolks until thickened. Gradually add warm milk mixture while whisking constantly.
- Transfer back to the saucepan; cook over medium heat until thick enough to coat the back of a spoon. Strain into a bowl set in an ice bath to cool.
- Refrigerate custard for at least 2 hours or overnight until cold.
- Pour chilled custard into an ice cream maker and churn according to instructions until soft-serve consistency. Transfer to an airtight container and freeze until firm.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Ice Cream Making
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 290
- Sugar: 26g
- Sodium: 60mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 130mg