- Combine the milk, sugar, and salt and one of the cups of the heavy cream in a pan. Heat up and stir until the sugar is is totally dissolved, keep cooking until a bare simmer. Remove from the heat and whisk in the cocoa powder and chopped chocolate until totally incorporated.
- Whisk the egg yolks in a medium bowl. Pour the chocolate milk mixture into the egg yolks, whisking like crazy. And pour this slowly – or you will end up with scrambled eggs. Pour back into the pan and continue cooking, while stirring the entire time, until the mixture thickens (the saying here goes ‘until it coats the back of the spoon or spatula). Don’t boil it though.
- Using a sieve to ensure maximum smoothness, pour the custard into a bowl and sitr in the last cup of heavy cream. Then stir in the vanilla extract. Cover the bowl and refrigerate several hours, but I always refrigerate overnight.
- Bust out your ice cream maker and process. When ready pour into a some kind of pan – I used a 9×9 baking pan. What you want is something spread out not tall because you want it to set up nicely. Put in freezer for at least an hour before enjoying some.
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