Chocolate Ice Cream

1 1/2 cups heavy cream
1 1/2 cups plus 2 tablespoons whole milk
3/4 cup plus 2 tablespoons (175 grams) sugar
1/2 teaspoon (2 grams) kosher salt
6 large egg yolks
2 ounces (56 grams) unsweetened chocolate
1/4 cup (28 grams) unsweetened cocoa powder

Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water).  Whisk in 1/4 cup (50 grams) of the sugar and the salt and stir until both have dissolved.  Warm the mixture until you see steam rising from the top.

Meanwhile, prepare an ice bath in a large bowl and set another bowl over it.  Set aside.

In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 1/2 cup plus 2 tablespoons (125 grams) sugar until uniform.  While whisking, add a splash of the hot dairy mixture to the yolks.  Continue to add the dairy mixture, whisking it in bit by bit, until you've added about half.  Add the yolk mixture to the remaining dairy mixture in the double boiler.  Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon.  Hold the spoon horizontally and run your finger through the custard.  If the trail left by your finger stays separated, the custard is ready to be cooled.  Remove the custard from the heat and stir in the chocolate and cocoa powder until the chocolate has melted completely.  Using an immersion blender, buzz the custard until it is uniform.

Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled.  Transfer the custard to a quart-size container, cover, and refrigerate for at least 4 hours or preferably overnight. When properly chilled and hydrated, the custard will be thick like pudding.

Freeze the chilled custard in an ice cream maker.

From Van Leeuwen Artisan Ice Cream Book