Chocolate Ice Cream

Method

1. 01

   Step 1: Bloom the cocoa

   In a saucepan, mix the cocoa with half the sugar and the salt, add 100 ml of the milk and whisk to a smooth, lump-free paste. Whisk in the rest of the milk and the cream and heat until small bubbles appear at the edge.

2. 02

   Step 2: Temper the yolks

   Whisk the yolks with the remaining sugar for 2 minutes until pale and thick. Pour in half of the hot cocoa mixture in a thin stream, whisking constantly, then tip everything back into the pan.

3. 03

   Step 3: Cook the custard

   Cook over low heat, stirring and scraping the bottom with a spatula, for 5–7 minutes until it reaches 82 °C (180 °F) and coats the spatula thickly. Do not let it boil.

4. 04

   Step 4: Melt in the chocolate

   Take off the heat, add the chopped chocolate, wait a minute, then stir until completely smooth. Strain through a sieve into a clean bowl to catch any cooked bits of yolk.

5. 05

   Step 5: Chill the base

   Set the bowl in iced water for 15 minutes, stirring now and then, then press film onto the surface and refrigerate for at least 4 hours. It will thicken almost to a pudding — that’s exactly right.

6. 06

   Step 6: Churn and freeze

   Stir the base and churn for 25–30 minutes until it looks like thick soft-serve. Transfer to a container and freeze for another 4 hours.

7. 07

   Step 7: No machine?

   Pour the base into a metal container and freeze. Every 30 minutes beat it hard with a fork or hand mixer, scraping in the edges — 4–5 times — then leave for 3 hours. The chocolate keeps the texture dense and almost free of ice crystals.