Double Chocolate Ice Cream

Ingredients 

• 2/3 cup (166 g) sugar divided
• 1 1/2 cups (350 ml) whole milk
• 1 1/2 cups (350 ml) heavy cream
• 1/4 cup (20 g) cocoa powder
• 1 teaspoon vanilla extract
• 1 big pinch salt
• 4 large egg yolks
• 2 ounces (56 g) semisweet chocolate in small pieces
• 1/2-1 cup mix-ins like mini chocolate chips (optional)

Instructions

Making the Custard Base

1. In a medium pot over medium heat, stir together half of the sugar (⅓ cup or 83g), whole milk, heavy cream, cocoa powder, vanilla extract, and salt. Stir occasionally, pressing the cocoa powder against the side of the pot with your spatula to help break up any clumps. Heat for 8-10 minutes, until the cream mixture is warm, steamy, and just about to simmer. Do not let the mixture boil.⅔ cup sugar,1 ½ cups whole milk,1 ½ cups heavy cream,¼ cup cocoa powder,1 teaspoon vanilla extract,1 big pinch salt
2. Meanwhile, whisk together four yolks and the remaining half of the sugar in a large heat-safe bowl. Whisk until the yolk mixture becomes pale yellow and thick. This is known as the ribbon stage, where the mixture falls off the whisk in ribbons that are clearly visible on the top of the batter before disappearing back into the mixture.4 large egg yolks

Tempering the Egg Yolks

1. Remove the warm cream mixture from heat and carefully pour about 1-2 Tablespoons (15-30 ml) into the yolk mixture at a time, whisking vigorously until incorporated. Repeat 1-2 Tablespoons (15-30 ml) at a time until you’ve added about half of the cream mixture.
2. Pour the egg yolk mixture back into the pot with the cream mixture and return to medium heat. Cook, stirring occasionally, until the custard is thick enough to coat the back of a spoon or reaches 170°F/75°C, about 5-10 minutes. Again, do not let the custard boil.*

Adding the Chocolate

1. Place the chocolate in a large heat-safe bowl. (I always use the same one the egg yolk mixture was in, but you’re welcome to use a clean bowl.)2 ounces semisweet chocolate
2. Pour about 1/4 cup (60 ml) of the warm, cooked custard into the bowl with the chocolate, and whisk to combine until the chocolate has fully melted. Add the remaining custard into the bowl, and stir to combine. The mixture will be thick.
3. Cover and chill in the fridge for at least four hours or up to one day, until the mixture is cold to the touch.

Churning the Chocolate Custard

1. Once chilled, pour into a ice cream maker and churn according to manufacturer’s instructions, until the ice cream forms rounded domes over the paddle. It usually takes around 10-15 minutes for a thick custard like this. If desired, add in 1/2 to one cup of mix-ins, like mini chocolate chips, during the last five minutes of churning.
2. For chocolate soft serve, enjoy right away. For traditional chocolate ice cream, transfer to an airtight container and freeze for at least four hours to allow the ice cream to firm up before serving.