Chocolate Ice Cream

1. 1

   Whisk together the cocoa powder and half and half in a saucepan over medium heat. Add the whipping cream and bring up to a simmer. Stir every so often.

2. 2

   In a separate bowl whisk the egg yolks and then slowly add the sugar. Whisk together the egg yolks and sugar until the mixture is pale yellow and creamy. Add the vanilla to the egg mixture.

3. 3

   Add 1/2 cup of the hot cream mixture to the yolks and continue to whisk in order to temper the eggs.

4. 4

   Continue to add small amounts of the hot cream mixture to the egg yolks until half of the cream mixture has been mixed into the eggs.

5. 5

   Pour the entire egg/cream mixture back into the saucepan and cook over medium heat until it reaches 170-175 degrees. Remove from heat and let cool to room temperature. Refrigerate until cool (at least 4 hours).

6. 6

   Once the mixture is completely cool, pour into the ice cream maker and follow it's directions. I normally mix mine in the ice cream maker for 25-30 minutes. It will be the consistency of soft serve right out of the maker. If you prefer your ice cream harder, put it in the freezer for an additional 3-4 hours.

* Per serving · 4 servings · Values may vary.

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