Cocoa powder and finely grated chocolate make this silky smooth ice cream incredibly rich and sweet. Don't skip the salt - it seasons the chocolate and makes it taste even better.
- 7 tbsp. cocoa powder
- 125g caster sugar
- 3 egg yolks
- 600ml double cream
- 100g dark chocolate, chopped into chunks
- 1 tsp. vanilla
- Pinch salt
Whisk together the caster sugar and cocoa, then add the eggs. Whisk until pale and fluffy, around 2-3 minutes. Beat in the cream, a little at a time, until well combined. Whisk in the vanilla and salt.
Pour the ice cream mix into an ice cream maker and churn according to manufacturer's instructions. Or, put into a freezer-proof container, cover and freeze for three to four hours, stirring halfway through. When the ice cream is soft but not fully frozen, add the chocolate chunks.