Homemade Chocolate Ice Cream

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Chocolate Ice Cream

In a medium saucepan whisk together 1/2 cup sugar and the cocoa powder. Whisk in heavy cream, milk and corn syrup. Bring to a simmer over medium heat (it should bubble at the edges of the pan).
Melt chocolate in a microwave safe bowl on 50% power in 30 second increments, stir between each until chocolate is melted. Let it cool slightly.
In a medium heatproof mixing bowl whisk together remaining 1/4 cup sugar with egg yolks until slightly pale and fluff, about 1 to 2 minutes. Stir in melted chocolate (note that it will likely thicken and seem to set a bit, that’s okay).
While whisking slowly pour in about 1 cup of the hot milk mixture to the egg yolk mixture. Then pour the egg yolk mixture into the pan while whisking somewhat vigourosly.
Continue to cook, while stirring constantly until the mixture in the saucepan has thickened slightly (it should coat the back of a wooden spoon and register 175 to 180 degrees on an instant read thermometer).
Immediately pour into a large heat proof mixing bowl and stir in vanilla extract. Cover with plastic wrap while carefully pressing it against the surface of the mixture to prevent a skin from forming.
Chill through completely in the fridge, at least 6 hours.
Churn mixture in an ice cream maker according to manufacturers directions then transfer to a container and freeze in the freezer until firm, about 6 to 12 hours.

*The corn syrup just inhibits crystallization of the ice cream but if you’d prefer you can just use more sugar in it’s place.
Looking for ways to use up the leftover egg whites? Try one of these recipes here .