Chocolate Ice Cream

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

2. 2

   In a separate bowl, whisk together the cocoa powder and a pinch of salt until well combined. Gradually whisk the dry mixture into the hot cream mixture, then return the mixture to the saucepan.

3. 3

   Bring the mixture to a simmer, then reduce the heat to low and cook for 5 minutes, stirring occasionally.

4. 4

   Remove the saucepan from the heat and let it cool slightly. Stir in the unsalted butter until melted, then whisk in the egg yolks one at a time.

5. 5

   Stir in the vanilla extract and dark chocolate chips until well combined. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.

6. 6

   Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions.

7. 7

   Once the ice cream is almost fully churned, transfer it to an airtight container and cover with plastic wrap or aluminum foil. Freeze for at least 2 hours to set.