Ingredients
Equipment
Method
- Whisk cream and cocoa; boil.
- Melt in chocolate; add remaining cream.
- Temper egg yolks with warm milk and sugar.
- Cook custard to 170°F.
- Combine, chill for
- 6+ hours. 6. Churn and freeze.
Video
Notes
It is vital to use a fine mesh strainer when combining the custard and chocolate base because it catches any tiny bits of cooked egg that might have formed during the tempering process, ensuring the final texture is professional-grade. Additionally, the 6-hour chilling period is non-negotiable as a cold base allows for smaller ice crystals to form during churning, which results in a much smoother final product.