Preparation Steps

• In a medium saucepan, whisk together the cocoa powder and sugar. Slowly add the milk and heavy cream, whisking to combine.
• Heat the mixture over medium heat until hot but not boiling, stirring occasionally.
• In a separate bowl, whisk the egg yolks until smooth. Gradually pour about 1 cup of the hot chocolate mixture into the yolks, whisking constantly to temper the eggs.
• Pour the egg yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
• Remove from heat, stir in salt and vanilla extract. Let cool completely, then refrigerate for at least 4 hours.
• Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency.
• Transfer ice cream to a container and freeze until firm, about 2 hours. Serve and enjoy!