Chocolate Ice Cream
Level: IntermediateYield: 1 1/2 quartsTotal Time: 8 hours 18 minutes (includes 8 hours chilling and 3–4 hours freezing)Prep Time: 8 minutesCook Time: 10 minutes
Directions
In a medium saucepan over medium heat, whisk together cocoa powder and 1 cup of half-and-half until smooth. Add the remaining half-and-half and heavy cream, stirring occasionally until the mixture just simmers. Remove from heat.
In a medium bowl, whisk egg yolks until they lighten in color. Gradually stir in sugar until well combined. Temper the cream mixture into the egg mixture by adding small amounts at a time (about 1/3 of the cream total) to prevent curdling, then pour the combined mixture back into the saucepan.
Cook over low heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon (170–175°F). Pour into a container and let it sit at room temperature for 30 minutes. Stir in vanilla extract, then refrigerate until cool (no condensation on the lid), cover, and chill for 4–8 hours (or until the temperature reaches 40°F or below).
Pour the chilled mixture into an ice cream maker and process according to the manufacturer’s instructions (25–35 minutes). Serve immediately for soft-serve, or freeze for 3–4 hours to harden.
