Chocolate Ice Cream

Steps

1. 1Whisk the cocoa powder, sugar, and salt in a 3-quart saucepan. Add the egg yolks and whisk thoroughly. Whisk in the cream followed by the half and half and vanilla extract then turn the heat to medium-low. Cook, stirring frequently, until the custard thickens enough to coat the back of a spoon, 170-175℉. Remove from the heat.
2. 2Fill a large bowl with ice cubes and water to come about halfway up the sides. Place a medium bowl directly over the ice water then pour the custard mixture in. Whisk frequently until the mixture comes to room temperature.
3. 3Place a mesh strainer over a vessel large enough to hold about 1 1/2 quarts and pour the custard in. Cover tightly and refrigerate until the temperature drops below 40℉, at least 4 hours or overnight.
4. 4Pour the mixture into a prepped ice cream maker and process according to the manufacturer's directions. You'll know it's ready when you hear the motor begin to struggle a bit as the ice cream has become very thick, approximately 20 to 30 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.