Ingredients

• Whole milk - 2 cups
• Heavy cream - 1 cup
• Granulated sugar - ¾ cup
• Unsweetened cocoa powder - ½ cup
• Dark chocolate, chopped - 4 ounces
• Vanilla extract - 1 teaspoon
• Salt - ¼ teaspoon
• Egg yolks - 5 large

Instructions

1. 1.

   In a saucepan, combine milk, cream, and cocoa powder. Heat gently until warm.

2. 2.

   Add the dark chocolate and stir until melted and smooth.

3. 3.

   In a separate bowl, whisk together egg yolks, sugar, and salt until pale.

4. 4.

   Gradually whisk the warm chocolate mixture into the egg yolk mixture.

5. 5.

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened and coats the back of a spoon.

6. 6.

   Remove from heat and stir in the vanilla extract.

7. 7.

   Strain the mixture through a fine sieve into a bowl and cool to room temperature.

8. 8.

   Refrigerate the mixture for at least 4 hours or overnight.

9. 9.

   Churn in an ice cream maker according to the manufacturer's instructions.

10. 10.

    Transfer to a container and freeze until firm, about 2 hours.

Nutritional Facts