Step 1

Add the 5 egg yolks into the saucepan, along with the ¾ cup (150 g) white sugar, 1 tbsp vanilla extract, ½ tsp salt and ⅓ cup cocoa powder.

Step 2

Whisk until you have a creamy, smooth and thick paste (with no lumps in the cocoa powder).

Step 3

Add about ½ cup of milk first and whisk to mix well. Add the rest of the milk and 1 cup cream and whisk to combine. Add the semisweet chocolate into the saucepan too.

Step 4

Heat over medium heat while whisking frequently. Allow the chocolate to melt in the milk while whisking. Heat the custard until the temperature registers between 165 - 170°F. If you don’t have a thermometer, then heat the custard until it steams. This takes about 10 - 12 minutes. Do NOT let it come to a boil.

Step 5

Remove from the heat and let it cool down to room temperature. Whisk occasionally to prevent a skin from forming on top.

Step 6

Chill the custard base in the fridge for at least a few hours (or overnight) until completely chilled.

Step 7

Strain the custard to remove any lumps, and transfer into your ice cream maker.

Step 8

Churn the ice cream in your ice cream maker according to manufacturer’s directions. Transfer the churned ice cream into a container and freeze for at least 2 - 4 hours until the ice cream is completely frozen.