Triple Chocolate Ice Cream

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, fine sea salt, and the split vanilla bean pod with scraped seeds. Whisk well to combine and heat over medium heat until the mixture is hot and just beginning to steam, about 5 minutes. Remove from heat and allow the vanilla bean to infuse for 15 minutes.
2. In a small bowl, sift the unsweetened cocoa powder to remove lumps. Whisk the cocoa powder into the warm cream mixture until fully incorporated.
3. Place the chopped dark chocolate and milk chocolate in a heat-proof bowl.
4. In a separate bowl, whisk the egg yolks until smooth.
5. Slowly pour about 1 cup (240 ml) of the warm cocoa-cream mixture into the egg yolks while whisking constantly to temper the yolks. Then pour the tempered yolks back into the saucepan with the remaining cocoa-cream mixture, whisking constantly.
6. Cook the custard over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and reaches 170-175°F (77-79°C). Do not let it boil to avoid curdling.
7. Immediately pour the hot custard through a fine-mesh sieve into the bowl with the chopped chocolates. Let it sit for 2 minutes to melt the chocolate, then whisk until smooth and fully combined.
8. Remove the vanilla bean pod and cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
9. Chill the custard in the refrigerator for at least 4 hours or until thoroughly cold.
10. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 25-30 minutes, until thick and creamy.
11. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours (preferably overnight) to firm up before serving.