Killer Chocolate Ice Cream
2 cups heavy cream
2 cups whole milk
2/3 cup good-quality unsweetened cocoa powder
8 eggs yolks
1 cup sugar
2 teaspoons vanilla extract
In a a medium saucepan add 1 cup heavy cream and the cocoa, whisk well to blend. Add the remaining heavy cream and milk and place over over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. Set aside.
In a medium mixing bowl whisk the egg yolks. Gradually add the sugar and whisk until pale yellow in color. Temper the cream mixture into the eggs mixture by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan, place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly, coats the back of a spoon and a thermometer reaches 175 degrees F.
Strain the mixture in a fine strainer into a clean mixing bowl and allow to sit at room temperature for about 30 minutes. Stir in the vanilla extract. Cover and refrigerator for about 4 hours or until the temperature of the custard reaches 40 degrees F or below.
Once cold, pour the custard into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 30 minutes. Freeze for an additional 3 hours to allow the ice cream to harden.