Ingredients
1/2 cup unsweetened cocoa powder
3 cups half and half
1 cup heavy cream
8 egg yolks from large eggs
9 ounces sugar
2 teaspoons pure vanilla extract
Directions
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Add cocoa powder and 1 cup of half and half to a saucepan over medium heat. Whisk to combine.
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Add remaining half and half and heavy cream and bring mixture to a simmer, stirring occasionally. As soon as mixture simmers, remove from heat.
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Whisk together the egg yolks in a mixing bowl until their color begins to lighten, then gradually add the sugar while whisking. Tempur the cream mixture into the eggs and sugar by adding small amounts slowly until a third of the cream mixture has been added. Pour in the remainder. Return the whole mixture to the saucepan and place over low heat.
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Continue to cook, stirring frequently, until the mixture thickens and reaches 170 degrees. Pour mixture into a glass container and let sit at room temp for half an hour.
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Stir in the vanilla extract, then place the mixture in the refrigerator for at least an hour. Then over and store in the fridge for 4 to 9 hours (temp should reach 40 degrees or below).
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Pour into an ice cream maker and process. Serve as is for soft serve or freeze for 3 more hours for a denser ice cream.
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