Double Chocolate Ice Cream

Instructions

1. Combine milk, cream, and vanilla bean seeds and pod in a medium saucepan. Warm over medium heat until just simmering, stirring occasionally.
2. In a bowl, whisk sugar, cocoa powder, and salt with the egg yolks until smooth and pale.
3. Slowly pour about half of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs and prevent scrambling.
4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, stirring constantly over medium-low heat.
5. Cook, stirring frequently with a wooden spoon or heatproof spatula, until the custard thickens slightly and reaches 170–175°F (77–79°C). Do not boil.
6. Remove from heat and strain the custard through a fine mesh sieve into a clean bowl; discard the vanilla pod.
7. Stir in the chopped bittersweet chocolate until fully melted and incorporated.
8. Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 4 hours until cold.
9. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until soft-serve consistency.
10. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.