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1
Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
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2
Set a fine-mesh strainer over a large heatproof bowl and set aside.
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3
Combine cream and milk in a large saucepan and bring to a simmer over medium heat.
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4
Remove from heat and whisk in cocoa powder until incorporated.
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5
Add chocolate and whisk until completely melted and smooth; set aside.
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6
Whisk egg yolks in a large bowl until smooth.
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7
Gradually add sugar and whisk until mixture is pale yellow and thickened, about 3 minutes.
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8
Slowly pour about a quarter of the chocolate mixture into the egg mixture, whisking constantly so the hot mixture doesnt scramble the eggs.
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9
Pour chocolate-egg mixture back into the saucepan.
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10
Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 5 minutes.
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11
(When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)
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12
Remove from heat and strain through the prepared fine-mesh strainer.
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13
Stir vanilla extract into the chocolate base, then set the bowl over the ice bath to cool to room temperature, about 15 to 20 minutes.
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14
Remove the chocolate base from the ice bath, cover, and place in the refrigerator until completely chilled, at least 3 hours or overnight.
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15
Freeze in an ice cream maker according to the manufacturers instructions.
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16
The ice cream will keep in an airtight container in the freezer for up to 1 week.
