Chocolate Ice Cream

Alton Brown's recipe adjust a bit to my taste.

• Ready In: 35 mins
• Serves: 4-6
• Yields: 1 1/2 quarts

Ingredients

• 1 1⁄2 ounces  unsweetened cocoa powder
• 2 1⁄2 cups half-and-half
• 1 1⁄2 cups  whipping cream
• 8  large  egg yolks
• 8 1⁄2 ounces sugar
• 2  teaspoons pure vanilla extract
• 1  tiny pinch salt

Directions

1. Combine the cocoa powder, half-and-half, and whipping cream in a saucepan. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
2. Beat the egg yolks with sugar until pale in color and form a ribbon.
3. Combine the cream mixture and the egg mixture together. Make sure to first add some of the cream mixture gradually to the egg mixture to temper it. Cook the custard base in a very low heat till it thickens a bit and the custard temperature reach 170-175 F.
4. Let the custard cool for 30 minutes. add vanilla extract and salt.
5. Chill the mixture overnight. Churn when ready.