Chocolate Ice Cream

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is hot and the sugar is dissolved.

2. 2

   In a separate bowl, whisk together the cocoa powder and egg yolks until smooth.

3. 3

   Gradually add a small amount of the hot cream mixture to the egg yolk mixture, whisking constantly to temper the eggs.

4. 4

   Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.

5. 5

   Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

6. 6

   Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl.

7. 7

   Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

8. 8

   Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.

9. 9

   Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.