In my opinion, the BEST chocolate ice cream I’ve ever had!
Makes: about 3/4 quart
1/4 c. unsweetened cocoa powder
1 1/2 c. half n half
1/2 c. heavy whipping cream
4 large egg yolks
4.5 weighed oz. granulated sugar
1 tsp. pure vanilla extract
In medium saucepan over medium high heat, add cream, half n half and cocoa powder. Bring mixture to just before simmer, piping hot. Turn off heat.
In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat.
Continue to cook, stirring frequently, until the mixture reaches 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes.
Stir in the vanilla extract. Place the mixture into the refrigerator, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer’s directions. With my kitchenaid, it takes 20 minutes. Place in airtight container and put in freezer until hardened, about 8 hours to overnight.