Ingredients
Equipment
Method
Melt and warm the chocolate custard base
- Melt the dark chocolate over a double boiler, stirring until smooth, then set aside off the heat with a glossy look.
- Heat 1-1/2 cups heavy cream, whole milk, and unsweetened cocoa powder until steaming, then slowly whisk into the egg yolks and granulated sugar until thickened and glossy.
- Return the mixture to a saucepan and cook, whisking constantly, until it reaches 175F, then remove from the heat.
- Whisk the melted dark chocolate into the hot custard until smooth and fully combined, with no streaks remaining.
- Stir in vanilla extract and salt, then strain the mixture for a silkier texture and set up to cool completely.
Fold, chill, and churn
- Whip the remaining 1/2 cup heavy cream to soft peaks, stopping when it holds gentle ridges rather than standing stiff.
- Fold the whipped cream into the cooled chocolate custard until evenly combined for extra silkiness, keeping the mixture light.
- Refrigerate the mixture for 4 hours until cold, then churn in an ice cream maker until it thickens to a soft, scoopable frozen texture.
- Freeze until firm, so each scoop stays smooth and mousse-like rather than icy.
Notes
For the silkiest result, cook the custard only until it hits 175F and whisk constantly to avoid scrambling the yolks. Chill until very cold (about 4 hours) before churning for a smoother churn. Store in the freezer in an airtight container up to 2 weeks; texture may firm up, so let it soften at room temperature for 5–10 minutes before scooping. For a dairy-reduced option, substitute part of the heavy cream with lactose-free cream and use lactose-free milk to keep the custard stable.