Ultra-Rich Chocolate Ice Cream

Gather and measure all your ingredients before you start. This makes the process much smoother.

In a medium saucepan, combine the milk, sugar, cocoa powder, and salt. Place it over medium heat and bring it to a gentle simmer, stirring constantly to dissolve the sugar and cocoa.

While the milk mixture heats, lightly beat the egg yolks in a separate small bowl. Once the milk mixture is simmering, slowly pour about half a cup of it into the yolks while whisking constantly. This is called tempering and it prevents the eggs from scrambling.

Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not let it boil.

Remove the saucepan from the heat. Add the chopped semisweet chocolate and stir until it's completely melted and the mixture is smooth.

Pour the chocolate custard into a large bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cold.

Once chilled, stir in the heavy cream and vanilla extract until fully combined. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, usually about 20 minutes.

Transfer the freshly churned ice cream to an airtight container and freeze for at least 4 hours, or until firm enough to scoop.