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1
Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of gently simmering water (the bottom of the bowl should not touch the water).
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2
Whisk in 12 cup of the granulated sugar, the coffee, palm sugar, chocolate, cocoa powder, and salt, and stir until the sugars and salt have dissolved.
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3
Warm the mixture until you see steam rising from the top.
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4
Meanwhile, prepare an ice bath in a large bowl and set another bowl over it.
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5
Set aside.
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6
In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 2 tablespoons granulated sugar until uniform.
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7
While whisking, add a splash of the hot dairy mixture to the yolks.
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8
Continue to add the dairy mixture, whisking it in bit by bit, until youve added about half.
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9
Add the yolk mixture to the remaining dairy mixture in the double boiler.
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10
Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon.
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11
Hold the spoon horizontally and run your finger through the custard.
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12
If the trail left by your finger stays separated, the custard is ready to be cooled.
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13
Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled.
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14
Transfer the custard to a quart-size container, cover, and refrigerate for at least 4 hours or, preferably, overnight.
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15
Pour the custard into an ice cream maker and freeze according to the manufacturers instructions.
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16
Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream.
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17
Churn the ice cream until the texture resembles soft serve.
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18
Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency.
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19
Alternatively, you can serve it immediately it will be the consistency of gelato.
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20
The ice cream will keep, frozen, for up to 7 days.
