Ingredients:

  • 2 cups (473 ml) heavy cream
  • 1 cup (237 ml) whole milk
  • ¾ cup (150g) granulated sugar
  • ¼ cup (25g) unsweetened cocoa powder (Dutch-processed preferred)
  • Pinch of sea salt
  • 5 large egg yolks
  • 1 teaspoon (5 ml) vanilla extract
  • 6 ounces (170g) good quality dark chocolate (70% cocoa or higher), finely chopped
  • 2 tablespoons (30 ml) of your favorite liqueur (optional; bourbon, rum, or coffee liqueur work well)

Instructions:

  1. In a saucepan, combine the heavy cream, milk, sugar, cocoa powder, and salt.
  2. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just simmering. Do not boil!
  3. In a heatproof bowl, whisk the egg yolks until slightly lightened. Slowly drizzle about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper them (this prevents them from scrambling).
  4. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not boil! (Target temp is around 170-175°F/77-79°C)
  5. Immediately strain the custard through a fine-mesh sieve into a clean bowl. Stir in the chopped dark chocolate until it is completely melted and smooth. Stir in the vanilla extract and liqueur (if using).
  6. Place the bowl in an ice bath and stir occasionally until cooled. Cover and refrigerate for at least 2 hours, or preferably overnight.
  7. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions.
  8. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden further.