Dark Chocolate Ice Cream

Instructions

1. In a medium saucepan, combine whole milk, heavy cream, and the scraped seeds plus pod of the vanilla bean. Warm over medium heat until hot and steaming but not boiling, about 5 minutes.
2. Remove from heat and add the finely chopped dark chocolate. Stir until melted and smooth, forming a rich chocolate milk mixture.
3. In a separate bowl, whisk together egg yolks, granulated sugar, and fine sea salt until pale and slightly thickened.
4. Slowly pour about 1/2 cup of the warm chocolate mixture into the egg yolks, whisking constantly to temper the eggs.
5. Gradually return the egg yolk mixture to the saucepan with the remaining chocolate mixture, whisking to combine.
6. Cook over medium-low heat, stirring constantly with a heatproof spatula or wooden spoon, until the custard thickens and coats the back of the spoon. Use an instant-read thermometer to ensure the temperature reaches 170-175°F (77-79°C) for safety and proper texture.
7. Remove from heat and strain the custard through a fine mesh sieve into a bowl to eliminate the vanilla pod and any cooked egg bits.
8. Cover the surface with plastic wrap and refrigerate until fully chilled, at least 4 hours or overnight.
9. Once chilled, whisk the custard and churn it in an ice cream maker according to the manufacturer’s instructions, about 20-30 minutes.
10. Transfer the ice cream to an airtight container and freeze until firm, about 1 hour, before serving.