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1
Place chopped chocolate in a large heat proof bowl. Set a cooling rack and sieve nearby for later use.
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2
Place milk and cream in a medium-sized pot. Warm over medium heat until mix comes to a gentle simmer. Stir in cocoa and salt.
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3
While milk mixture heats, place yolks and sugar in a bowl. Whisk vigorously until mixture becomes pale yellow, thick and creamy, approximately 4-5 minutes.
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4
After milk mixture comes to a simmer, ladle about 1/2 cup into the egg mixture while constantly whisking. Slowly whisk in tempered egg mixture in the pot with the remaining milk mixture.
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5
Continue to whisk constantly for 3-5 minutes or until thick enough to coat the back of a spoon.
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6
Pour cooked ice cream base through sieve into bowl with chopped chocolate. Allow to sit for 3-5 minutes so chocolate melts. Whisk to combine. Place bowl over cooling rack and cool to room temperature, stirring occasionally.
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7
Once ice cream base has cooled to room temperature, cover and refrigerate for 4-6 hours or overnight.
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8
Freeze ice cream using ice cream machine, according to manufacturer's directions. Transfer to a container and allow to set up for at least an additional 2 hours in the freezer before serving (although the soft serve version from the machine is incredibly good!). If frozen solid, allow ice cream to come up to room temperature for about 10 minutes before scooping.
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9
Scoop ice cream and serve topped with fleur de sel and chopped chocolate, if desired. Enjoy.
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10
Make about 1 quart.
