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Ingredients
- 4 egg yolks
- 1/2 cup sugar
- 2 tablespoons light (clear) corn syrup
- 1/4 cup Dutch processed cocoa powder
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/8 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
Details
Adapted from seriouseats.com
Preparation
Step 1
1.
In a heavy-bottomed saucepan, whisk together egg yolks, sugar, corn syrup, and cocoa powder until well combined. Whisk in cream and milk until yolk mixture is fully incorporated.
2.
Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt and vanilla.
3.
Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F. Churn in ice cream maker according to manufacturer's instructions, then serve right away or transfer to an airtight container and chill in freezer for 1 hour to let custard firm up slightly. Serve custard within two hours of it being made.
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