Chocolatiest chocolate ice cream

• The texture is the thing! I have made lots of ice cream in the last few weeks, and they have all been awesome. This, however, makes all the others shyte in comparison. The egg yolks are key. Absolutely worth the extra effort.

2 cups unsweetened cocoa powder

2 cups heavy cream

2 cups whole milk, 2% works too

8 egg yolks

1 1/4 cup granulated sugar

2 teaspoons vanilla extract

Put cocoa powder and 1 cup milk into a sauce pan, whisk over medium heat until incorporated. Add cream and the rest of the milk. Bring to a simmer stirring occasionally. Remove from heat. In a separate bowl, whisk egg yolks and sugar until the color of the yolk lightens. Temper cream mixture into egg mixture a little at a time, until about 1/3 of the cream mixture is incorporated. Pour it all back into the remaining cream mixture, and return to a low heat. Cook and stir until it thickens, reaching a temperature of about 170°. Pour into a clean container and let sit at room temperature for 30 minutes. Add vanilla, whisk it up, and set it in the fridge for 6 to 8 hours or overnight.

Use whatever ice cream maker you like.