Decadent Chocolate Ice Cream

1In a saucepan, combine the heavy cream (2 cups), whole milk (1 cup), sugar, and cocoa powder (½ cup). Heat over medium heat, stirring constantly until the mixture is hot but not boiling.

2Remove the saucepan from the heat, add the chopped bittersweet chocolate, (4 oz) and stir until the chocolate is completely melted and the mixture is smooth.

3In a separate bowl, whisk the egg yolks (4 large) until pale and frothy. Slowly pour a cup of the hot chocolate mixture into the egg yolks (4 large), whisking constantly to temper the eggs.

4Pour the egg mixture back into the saucepan with the remaining chocolate mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

5Remove the saucepan from the heat and stir in the vanilla extract (1 tsp). Strain the mixture through a fine mesh sieve into a clean bowl to remove any lumps.

6Cover the bowl with plastic wrap, ensuring it touches the surface of the chocolate mixture to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight.

7Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

8Transfer the churned ice cream to a lidded container and freeze for an additional 4 hours or until firm.

9Scoop the decadent chocolate ice cream into bowls or cones and enjoy the creamy, chocolatey goodness!