Decadently Bittersweet Chocolate Ice Cream

1. Heat Milk and Cream

Begin by heating the whole milk and heavy cream in a large saucepan over medium heat. Add 1/3 cup of the sugar and stir until it fully dissolves. Once the sugar has dissolved, remove the saucepan from the heat and whisk in the chopped bittersweet chocolate and cocoa powder until the mixture is smooth and well combined.

2. Prepare Ice-Water Bath

While the chocolate mixture is cooling, prepare an ice-water bath by filling a large bowl with ice and water. This will be used to quickly cool the custard later.

3. Whisk Egg Yolks and Sugar

In a separate bowl, whisk the egg yolks with the remaining 1/3 cup of sugar using an electric mixer fitted with the whisk attachment. Continue whisking until the yolk mixture is pale and slightly thickened.

4. Temper Egg Yolks

Gradually add a small amount of the warm chocolate mixture to the yolks while continuously stirring. This step is crucial as it prevents the yolks from curdling by slowly bringing them up to temperature. Once tempered, pour the yolk mixture back into the saucepan with the rest of the chocolate mixture.

5. Cook Custard

Return the saucepan to medium heat. Stir constantly until the custard thickens and reaches 170°F on a thermometer. You’ll know it's ready when the mixture coats the back of a spoon.

6. Cool Custard

Strain the custard through a sieve into a metal bowl to ensure a smooth texture. Place the bowl in the prepared ice-water bath to cool the custard quickly. Stir in the vanilla extract and a pinch of kosher salt once the custard has cooled.

7. Churn Ice Cream

Pour the cooled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the churned ice cream into an airtight container and freeze until firm, at least a few hours or overnight.