Ingredients
Equipment
Method
Make the chocolate base
- Whisk unsweetened cocoa powder with 1/4 cup of the granulated sugar, then combine with the heavy cream and whole milk in a saucepan. Heat over medium, whisking constantly, until steaming and the cocoa looks fully dissolved.
- Add the finely chopped dark chocolate and whisk until fully melted and smooth. Keep the mixture hot but not boiling, so it stays silky.
Thicken into custard
- Whisk the egg yolks with the remaining 1/2 cup granulated sugar until pale. This should look lighter and thicker than when you started.
- Slowly whisk the steaming chocolate cream into the yolks in a thin stream. Stream in gradually while whisking to prevent scrambling.
- Return everything to the saucepan and cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon at 175°F. You’ll see a clear trail when you run a finger through the coating.
Chill, churn, and freeze
- Strain the custard through a fine mesh sieve, then stir in vanilla extract and salt. Aim for a smooth, uniform texture with no lumps.
- Cool the custard completely using an ice bath, stirring occasionally so it chills evenly. Stop when the surface feels cool to the touch.
- Refrigerate at least 4 hours or overnight until thoroughly cold. The colder the base, the better the churn.
- Churn the chilled custard in an ice cream maker, then freeze until firm. Stop churning when the texture looks like soft-serve.
Notes
Pro tip: when cooking the custard, keep the heat at medium-low and stir continuously—once it hits 175°F it should coat the spoon, and overcooking can make it grainy. Refrigerate leftovers in an airtight container for up to 3–4 days. Freeze for up to 1–2 months for best texture. For a dietary swap, use an allulose or erythritol-based sugar substitute measure-to-sugar ratio to reduce added sugar while keeping sweetness balanced.