Gluten Free Dark Chocolate Mexican Vanilla Ice Cream with Whole Beans

Ingredients

• 2 cups heavy cream (480 ml)
• 1 cup whole milk (240 ml)
• 0.75 cup granulated sugar (150 g)
• 6 large egg yolks
• 0.125 tsp fine sea salt
• 1 Mexican vanilla bean, split and scraped
• 0.75 cup chopped dark chocolate (130 g)

Instructions

1. 1. Flavor note: Chop the chocolate into small, even pieces so it distributes throughout.
2. 2. Warm the cream, milk, and vanilla in a saucepan over medium heat until it steams and small bubbles form at the edges, about 5 minutes. Don't let it boil.
3. 3. In a separate bowl, whisk the egg yolks with the sugar and salt until the mixture turns pale yellow and thickens slightly, about 2 minutes.
4. 4. Slowly pour about a cup of the hot cream into the yolks while whisking constantly, then pour everything back into the saucepan. Cook gently, stirring, until the custard thickens enough to coat the back of a spoon (170F/77C).
5. 5. Strain the custard through a fine sieve into a clean bowl, then chill until cold, at least 4 hours or overnight. Churn in an ice cream maker per the manufacturer's directions until thick and soft-serve consistency.
6. 6. Transfer to a container and freeze at least 4 hours, until firm enough to scoop.