Ingredients:

  • 1 cup Whole Milk
  • 1 1/2 cups Heavy Cream (35% fat)
  • 1/2 cup Granulated Sugar
  • 5 Large Egg Yolks
  • 1/4 tsp Fine Sea Salt
  • 1 Tbsp Vanilla Bean Paste or Extract
  • 4 oz (115 g) Dark Chocolate (70% Cacao minimum), finely chopped

Instructions:

  1. Heat the Dairy: In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar (1/4 cup). Heat over medium heat until small bubbles just begin to form around the edges; do not boil.
  2. Prepare the Yolks: In a separate large bowl, whisk the egg yolks, remaining sugar (1/4 cup), and salt until the mixture is pale yellow and slightly thickened (ribbon stage).
  3. Temper the Eggs: Very slowly, whisking constantly, ladle about 1 cup of the hot dairy mixture into the egg yolk mixture. This raises the temperature of the yolks gradually (tempering).
  4. Cook the Custard: Pour the tempered yolk mixture back into the saucepan with the remaining hot dairy. Stir constantly over low heat. Cook until the custard thickens enough to coat the back of the spatula (Nappe Stage) and the thermometer registers 82°C – 85°C (180°F – 185°F). Do not exceed 85°C, or the eggs will scramble.
  5. Strain and Chill: Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any potential small cooked bits. Stir in the vanilla paste/extract.
  6. Cool Rapidly and Mature: Place the bowl into an ice bath and stir occasionally until the mixture cools completely (ideally below 4°C / 40°F). Cover and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the base to mature.
  7. Prepare the Chocolate: Finely chop or shave the dark chocolate. Place the chopped chocolate in the freezer for at least 15 minutes before use.
  8. Churn: Pour the completely chilled custard base into your pre-frozen ice cream machine bowl. Churn according to the manufacturer’s instructions (usually 20–30 minutes), until the mixture resembles soft-serve ice cream.
  9. Incorporate the Chocolate: In the last 2 minutes of churning, or immediately after churning is finished, slowly add the chilled chopped chocolate.
  10. Harden (Ripen): Transfer the soft ice cream immediately to a shallow, airtight, freezer-safe container. Press cling film directly onto the surface to prevent freezer burn. Freeze for a minimum of 4 hours to harden to a proper scoopable consistency.