Homemade chocolate ice cream

Ingredients:

• 45 g unsweetened cocoa powder (about 1/2 cup)
• 3 cups of drinking cream with 10-12% fat content
• 1 cup heavy cream
• 8 large egg yolks
• 250 g of sugar
• 2 tsp vanilla extract

Preparation:

1. Place the cocoa powder and 1 cup of heavy cream in a medium saucepan over medium heat and stir until combined. Add the remaining cream and heavy cream. Bring the mixture to a boil, stirring occasionally, and remove from heat.
2. In a medium bowl, beat the egg yolks until light in color. Gradually add the sugar and mix until combined. Gradually whisk the creamed mixture into the eggs and sugar, a little at a time, until about 1/3 of the creamed mixture has been incorporated. Add the remaining mixture, return it to the saucepan, and place over low heat. Continue cooking, stirring frequently, until the mixture thickens slightly and runs off the back of a spoon. The temperature of the mixture should reach 175-175°F (77-80°C). Pour the mixture into a container and let it sit at room temperature for 30 minutes. Stir in the vanilla extract. Refrigerate the mixture, and once it has cooled enough to prevent condensation from forming on the lid, close the lid and refrigerate the container for 4-8 hours, or until the temperature reaches 40°F (4°C) or below.
3. Pour into an ice cream maker and process according to the manufacturer's instructions. This should take approximately 25-35 minutes. Serve immediately as soft serve ice cream, or freeze for an additional 3-4 hours to firm up.