Chocolate Custard Ice Cream

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, and cocoa powder. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

2. 2

   In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.

3. 3

   Gradually add about 1 cup of the hot cream mixture to the egg yolks, 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 with a wooden spoon, until the custard thickens and coats the back of the spoon. Do not let it boil.

6. 6

   Remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

7. 7

   Let the custard cool to room temperature, then cover and refrigerate until completely chilled, at least 4 hours or overnight.

8. 8

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

9. 9

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