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1
In a medium saucepan, combine 1 cup of the cream with the cocoa powder.
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2
Warm over medium-high heat, whisking to dissolve the cocoa.
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3
Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 30 seconds, whisking constantly.
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4
Remove the pan from the heat, mix in the chocolate and whisk until melted and smooth.
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5
Stir in the remaining 1 cup of cream.
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6
Transfer this mixture to a medium-large mixing bowl.
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7
Set a fine mesh sieve over the top.
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8
In the same saucepan, combine the milk, sugar and salt and warm the mixture over medium-high heat.
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9
In a medium mixing bowl, whisk together the egg yolks.
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10
When the milk mixture is warm, gradually whisk into the egg yolks, beating constantly.
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11
Return the egg-milk mixture to the saucepan and continue heating over medium-high heat, stirring constantly and scraping the bottom of the pan with a spatula, until the mixture is slightly thickened and reads 170-175 F on an instant-read thermometer.
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12
Remove from the heat, pour through the mesh sieve into the chocolate-cream mixture and stir to blend.
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13
Stir in the vanilla extract.
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14
Cover with plastic wrap and chill the mixture thoroughly in the refrigerator.
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15
(Alternatively to speed chilling, stir the mixture frequently over an ice bath.)
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16
Once the mixture is well chilled, freeze in an ice cream maker according to the manufacturers instructions.
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17
Store in an airtight container and freeze until ready to serve.
