Ingredients

• 2.25 cups whole milk
• 0.63 cups white sugar , divided
• 0.33 cups heavy cream
• 0.33 cups unsweetened cocoa powder
• 0.67 cups chopped dark chocolate
• 4 eggs yolks

Instructions

1. 1 Heat milk, 1/2 of the sugar, and cream in a heavy saucepan until simmering and sugar is dissolved, about 5 minutes, being careful not to scorch milk. Remove from heat and whisk in cocoa powder and dark chocolate until well combined. Allow to cool slightly.
2. 2 Meanwhile, beat egg yolks and remaining sugar in a large bowl using a whisk or electric beater until thick and pale yellow. Add about 1 cup of the slightly cooled chocolate mixture in a slow stream to avoid cooking eggs, whisking constantly until well combined. Add the remaining chocolate mixture and return the saucepan to medium-low heat. Stir constantly until thickened enough to coat the back of a spoon, about 5 minutes more.
3. 3 Strain custard through a sieve into a bowl and cover with plastic wrap, touching the surface to prevent skin from forming. Refrigerate for 8 hours to overnight.
4. 4 Pour cold custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until hardened, about 1 hour.

Nutrition per serving