- 5 eggs
- 1 ½ cups milk
- 2 cups heavy whipping cream
- ½ cup cocoa powder
- 1 cup sugar
- ½ tsp sea salt
- 2 tsp vanilla
- 1 bar dark chocolate
Separate the yolks from the egg whites. Discard or save the egg whites for a different recipe and put the yolks in a mixing bowl.
Vigorously whisk the egg yolks until smooth.
Add to a medium saucepan the milk, heavy whipping cream, cocoa powder, and sugar.
Place over medium heat and stir occasionally for about 5 minutes or until the sugar and cocoa powder are both fully dissolved and incorporated.
Constantly whisk the eggs while drizzling in ½ cup of the hot milk mixture. Make sure you are constantly whisking to slowly cook the eggs, otherwise the hot milk will just scramble them.
Whisk the eggs for a minute then pour it all back into the milk and place back over medium heat.
Keep stirring for 5-10 minutes or until it begins to simmer (not boil). The mixture should be thick enough to coat the back of the spoon or spatula.
Remove from heat and set a strainer over a clean, heat-proof mixing bowl. Pour the milk mixture into the new bowl through the strainer to remove any lumps or skin that may have formed on the milk.
Add to the bowl the vanilla and 1 ½ tsp sea salt. Gently stir to combine.
Cover and place in fridge to cool completely for a minimum of 2 hours, though it is best to leave overnight.
Whenever you are ready, you can roughly chop your bar of chocolate. The pieces should be small enough to not break your teeth when frozen, but do not need to be shredded (unless that's how you would prefer it). Remove the cream mixture from your fridge and dump in the chopped chocolate. Use a spatula to gently fold in, then transfer to the bowl of your ice cream machine.
Follow the instructions that come with your ice cream machine to finish off your dark chocolate sea salt recipe. This will probably involve allowing the ice cream machine to mix for several hours.
If you prefer softer ice cream, you can serve it immediately from the ice cream machine when it reaches the desired consistency. If you prefer harder ice cream, transfer it to a freezer-proof container and leave it to freeze for another few hours.
If desired, you can sprinkle some sea salt on top of each bowl before serving. Enjoy!
Calories: 912kcal | Carbohydrates: 76g | Protein: 17g | Fat: 64g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 351mg | Sodium: 444mg | Potassium: 674mg | Fiber: 7g | Sugar: 64g | Vitamin A: 2204IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 6mg