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1
Warm 1 cup (250 ml) of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa.
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2
Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly.
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3
Remove from the heat and add the chopped chocolate, stirring until smooth.
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4
Then stir in the remaining 1 cup (250 ml) cream.
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5
Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
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6
Warm the milk, sugar, and salt in the same saucepan.
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7
In a separate medium bowl, whisk together the egg yolks.
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8
Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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9
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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10
Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla.
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11
Stir until cool over an ice bath.
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12
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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13
(If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)
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14
To make Chocolate-Mint Ice Cream, stir 1/8 teaspoon mint oil or extract into the custard before freezing, then fold in one recipe of homemade Peppermint Patties (page 206) or 2 cups crumbled store-bought peppermint patties.
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15
To make Rocky Road Ice Cream, fold in 1 1/2 cups (90g) homemade (or miniature store-bought) Marshmallows (page 212) and 1 cup (150g) roasted peanuts or toasted, coarsely chopped almonds (see page 13).
