Homemade Dark Chocolate Ice Cream

Make sure the ice cream maker freezer bowl is frozen well, and the ice cream storage container is chilled well as well.

Add the egg yolks into the saucepan, along with the white sugar, vanilla extract, salt, and cocoa powder.

Whisk until you have a creamy, smooth, and thick paste (with no lumps in the cocoa powder).

Add about ½ cup of milk first and whisk to mix well and make sure there are no lumps. Add the rest of the milk and heavy cream, and whisk to combine. Add the semisweet chocolate into the saucepan too.

Heat over medium heat while frequently whisking. Allow the chocolate to melt in the milk and mix well while whisking. Heat the custard until the temperature registers between 165 - 170°F. If you don’t have a thermometer, then heat the custard until it steams. This takes about 10 - 12 minutes. Do NOT let it come to a boil.

Remove from the heat and let it cool down enough to put it in the fridge or freezer to chill.

Chill the custard base in the fridge for at least a few hours (or overnight) until completely chilled.

Strain the custard to remove any lumps and transfer into your ice cream maker.

Churn the ice cream in your ice cream maker according to the manufacturer’s directions and make sure not to overfill. Transfer the churned ice cream into a container and freeze for at least 2 - 4 hours until the ice cream is completely frozen.