Ingredients
Method
- Place the chocolate in a heat resistant or microwave safe bowl or cup and microwave for 30 seconds a few times, in intervals, mixing with a fork in between each time until the chocolate is completely melted.
- Put a medium size pot on the stove over meadium heat and put the milk, whipping cream and cocoa powder and mix using a hand whisk for about 3 to 4 minutes until it boils.
- Apart from this, in a bowl, place the egg yolks, vanilla extract and salt and beat with an electric mixer for 4 minutes until the mixture is fluffy and forms a thick ribbon when you lift the paddle (this means the batter is lighter in color, has grown and it is now dense enough to form a ribbon).
- While stiring non stop, carefully add the hot milk mixture to the egg yolk bowl little by little for the egg yolks to temper.
- Pour the mixture again into the bowl where the milk was and add in the melted chocolate. Mix well using a rubber spatula or wooden spoon for 4 to 5 minutes until the mixture thickens, it is important, however, to not let it boil.
- Take off of the heat, place it in a bowl and cover it with kitchen plastic wrap making sure it touches the surface so it doesn't form a crust. Freeze for 3 hours.
- Once the mixture is cold but not really frozen place it in a clean bowl and beat with an electric mixer for 4 to 5 minutes until it gets softer and creamier, like an ice cream consistency.
- Place the ice cream in a tupperware or container with a lid and freeze for at least 5 hours or overnight. Once this time has passed you can serve the ice cream.