Ingredients
Equipment
Method
- Place a fine-mesh strainer over a large bowl and set it in an ice bath (a larger bowl filled with ice and water). Add the chopped chocolate and 1 cup (240 ml) of the cold heavy cream to the strainer bowl and set aside.
- In a medium heavy-bottomed saucepan, whisk together the sugar, sifted cocoa powder, and salt. Slowly whisk in the milk and the remaining 1 cup (240 ml) of cream until smooth and no cocoa lumps remain.
- Heat the mixture over medium heat, whisking often, until it is steaming and just beginning to bubble at the edges, about 5 minutes. Do not let it boil.
- In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1 cup of the hot chocolate mixture into the yolks, whisking constantly, to temper them. Pour the tempered yolks back into the saucepan while whisking.
- Cook over medium-low heat, stirring constantly with a spatula and scraping the bottom, for 5 to 7 minutes, until the custard coats the back of a spoon and reaches 170°F (77°C). Do not let it boil or the eggs will scramble.
- Immediately pour the hot custard through the strainer over the chopped chocolate and cream. Let it sit for 1 minute, then whisk until the chocolate is completely melted and smooth. Stir in the vanilla.
- Stir over the ice bath for a few minutes to cool it down. Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 4 hours, or overnight, until completely cold.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions, about 20 to 25 minutes, until thick like soft-serve.
- Transfer to a freezer-safe container, press parchment paper onto the surface, and cover with a lid. Freeze for at least 3 hours, until firm and scoopable. Let it sit at room temperature for 5 minutes before serving.
Notes
Dutch-process cocoa: Alkalized cocoa is darker and smoother than natural cocoa, with a mellow, less acidic flavor. Do not substitute natural cocoa without adjusting the recipe.
Tempering the yolks: Add the hot mixture slowly while whisking to avoid scrambling the eggs. The strainer will catch any small lumps.
Chill completely: A fully cold base churns faster and gives a creamier, less icy texture. Overnight is best.
No ice cream maker: Pour the chilled base into a shallow container and freeze, whisking vigorously every 45 minutes for about 3 hours. The texture will be slightly less smooth.
Mix-in ideas: Fold in 1/2 cup (85 g) of chocolate chunks, chopped toasted nuts, or a peanut butter swirl in the last minute of churning.
Storage: Store in an airtight container with parchment pressed onto the surface for up to 2 weeks.
Scooping: Dip your scoop in warm water for clean, smooth scoops Nutrition (per 1/2 cup serving) Calories 360 kcal Carbohydrates 28 g Protein 6 g Fat 26 g Saturated fat 15 g Cholesterol 190 mg Sodium 70 mg Potassium 260 mg Fiber 2 g Sugar 24 g
Tempering the yolks: Add the hot mixture slowly while whisking to avoid scrambling the eggs. The strainer will catch any small lumps.
Chill completely: A fully cold base churns faster and gives a creamier, less icy texture. Overnight is best.
No ice cream maker: Pour the chilled base into a shallow container and freeze, whisking vigorously every 45 minutes for about 3 hours. The texture will be slightly less smooth.
Mix-in ideas: Fold in 1/2 cup (85 g) of chocolate chunks, chopped toasted nuts, or a peanut butter swirl in the last minute of churning.
Storage: Store in an airtight container with parchment pressed onto the surface for up to 2 weeks.
Scooping: Dip your scoop in warm water for clean, smooth scoops Nutrition (per 1/2 cup serving) Calories 360 kcal Carbohydrates 28 g Protein 6 g Fat 26 g Saturated fat 15 g Cholesterol 190 mg Sodium 70 mg Potassium 260 mg Fiber 2 g Sugar 24 g