The Best Chocolate Ice Cream

My family members know that I tend to be a vanilla ice cream kind-of-girl. Even though I love chocolate in general (cookies, cakes, brownies, etc.), it's just not my go-to for ice cream. But this chocolate ice cream is amazing and is worth making an exception. It is creamy and yummy and definitely hits the spot when you have a chocolate craving. It's kind of a complicated process as it is a custard style base that takes some time and preparation, but it's worth the work. I suggest starting in the morning on the day before you want to serve it. That way the ice cream base has plenty of time to chill in the refrigerator before you churn it, and then you can freeze it overnight before serving the following day.

Ingredients:

• 3/4 cup granulated sugar, divided
• 3 Tbsp Dutch cocoa powder
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1/4 cup corn syrup
• 4 oz. bittersweet chocolate, chopped
• 4 large egg yolks
• 2 tsp pure vanilla extract

Directions:

1. Whisk together 1/2 cup sugar and 3 tablespoons of cocoa powder in a medium saucepan. Whisk in the cream, milk and corn syrup and simmer over medium heat (will bubble at the edges of the pan).
2. In a microwave safe bowl, melt the chocolate on 50% power in 30 second increments, stirring in between each cycle, until the chocolate is melted. Let it cool slightly.
3. In a medium Pyrex or other heatproof bowl, whisk together the remaining 1/4 cup sugar with the egg yolks until the mixture is slightly pale in color and fluffy (about 1-2 minutes). 
4. Stir in the melted chocolate. The mix will thicken and set a bit.
5. While continuously whisking, slowly pour 1 cup of the hot milk mixture from the pan on the stove into the egg yolk mixture in the Pyrex bowl.
6. Now pour this egg yolk mixture into the pan on the stove while vigorously whisking.
7. Continue to cook the chocolate custard mixture, stirring constantly, until the mixture has thickened slightly (should coat the back of a spoon) and registers 175-180 degrees on an instant-read thermometer. 
8. Pour the mixture into a large Pyrex or other heatproof mixing bowl, and stir in the vanilla extract.
9. Cover the mixture with plastic wrap, carefully pressing it against the surface of the ice cream mixture to prevent a skin from forming on top.
10. Chill the ice cream mixture in the refrigerator until completely cooled, for at least six hours.
11. Churn the ice cream mixture in your ice cream maker according to the manufacturer's directions.
12. Transfer to a container, cover, and freeze in the freezer until firm, about 6-12 hours.

Note: If you want to add mix-ins like chocolate chips, peanut butter cups, etc., just add them in during the last couple minutes of churning.