Homemade Chocolate Custard Ice Cream

 

• 2 cups heavy cream divided
• ▢¼ cup unsweetened cocoa powder
• ▢6 ounces semisweet chocolate chopped (or chocolate chips)
• ▢1 ½ cups whole milk
• ▢¾ cup granulated sugar
• ▢⅛ tsp sea salt
• ▢3 large egg yolks beaten
• ▢½ tsp pure vanilla extract

Instructions 

• Whisk together 1 cup cream and cocoa powder. Bring to a boil. Reduce heat and boil/simmer for 30 seconds whisking constantly.
• Remove from heat and add chopped chocolate and whisk until smooth. Add remaining 1 cup of cream and whisk to combine.
• Transfer mixture to a large bowl and position a fine mesh strainer over it. Set aside.
• In a small bowl, whisk together egg yolks.
• In a saucepan over medium heat, whisk together milk, sugar and sea salt.
• Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.
• Continue to cook the custard over medium heat, and stir the mixture constantly with a spatula until the it thickens and lightly coats the spatula (it does this when it reaches about 170 degrees F).
• Pour the thickened custard through the metal strainer into the other ingredients in the bowl. Stir until combined. Discard any custard residue left on the strainer. 
• Add the vanilla and stir to combine.
• Place a lid on top and let the mixture cool in the refrigerator for at least 6 hours, or overnight. To speed up the cooling process, you can place the container of the chocolate ice cream liquid base into an ice bath and stir it often.
• Once the ice cream mixture is chilled, churn it in an ice cream maker until thick and frozen (30-40 minutes).
• Transfer to an airtight container and freeze for at least 6 hours.
• Serve!