Step 1

In a medium saucepan add 1 cup of the cream and the cocoa powder, whisk until the cocoa powder is combined. Bring the mixture to a boil, and reduce heat and simmer at a very low boil for 30 seconds, whisking constantly.

Step 2

Remove from the heat and add in the chopped chocolate, let it stand for 3 minutes and then stir until smooth.

Step 3

Stir in the remaining 1 cup of cream.

Step 4

Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl

Step 5

Add the milk, sugar, and salt to the same saucepan and heat over medium heat until warm.

Step 6

Whisk the egg yolks together in a medium bowl. Slowly whisk in 1/2 cup of the warm milk into the egg yolks, and then whisk the yolk mixture into the saucepan with the remaining milk.

Step 7

Whisk the milk and egg yolk mixture CONSTANTLY over medium heat while scraping the bottom and edges of the saucepan as you stir. Keep stirring until the mixture reaches 170°F on an instant-read thermometer and it has thickened and coats the back of a spatula.

Step 8

Pour the custard through the strainer into the chocolate mixture and whisk until smooth, then stir in the vanilla.

Step 9

Cover and chill the mixture in the refrigerator for at least 3 hours, or overnight.

Step 10

Next, freeze and churn it in your ice cream maker according to the manufacturer’s instructions.

Step 11

Place the ice cream in containers and freeze for at least 2 hours before scooping and serving.