Chocolate Ice Cream

1. 1

   Combine the cocoa powder, half-and-half, and whipping cream in a saucepan.

2. 2

   Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

3. 3

   Beat the egg yolks with sugar until pale in color and form a ribbon.

4. 4

   Combine the cream mixture and the egg mixture together.

5. 5

   Make sure to first add some of the cream mixture gradually to the egg mixture to temper it.

6. 6

   Cook the custard base in a very low heat till it thickens a bit and the custard temperature reach 170-175 F.

7. 7

   Let the custard cool for 30 minutes.

8. 8

   add vanilla extract and salt.

9. 9

   Chill the mixture overnight.

10. 10

    Churn when ready.

* Per serving · 4 servings · Values may vary.

No additional tips available.