For this part you’ll need the half & half, egg yolks slightly beaten, sugar and cocoa powder.
Before pouring all of these ingredients into the saucepan, mixing the cocoa powder and sugar together in a separate bowl helps the cocoa powder mix into the other ingredients easier.
I use a fork to blend them and break up the larger spots of cocoa that tend to stick together.
In a large saucepan mix the half & half, egg yolks, and sugar and cocoa mix. Stir over medium heat until the sugar and cocoa mix are completely dissolved and mixed into the cream and egg. Make sure to get the bottom and inner corners of the pan where the liquid can seal cocoa powder in.
Continue stirring frequently until the mixture just begins to boil. Remove from heat and chill thoroughly.
Part 2: Ice Cream Mix
Now that your custard is thoroughly chilled, add the whipping cream and vanilla extract and mix thoroughly. Pour the finished mixture into your ice cream maker and follow manufacturer’s instructions.
When the ice cream maker is done, you should have a nice batch of chocolate ice cream with a soft consistency. Pour the ice cream into a container and put in the freezer to harden.
After 6-8 hours your Chocolate Ice Cream is ready to serve!