Soft and Rich Chocolate Frozen Custard

Ingredients

• 4 egg yolks
• 1/4 cup sugar
• 2 tablespoons light corn syrup
• 1/4 cup Dutch processed cocoa powder
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/8 teaspoon kosher salt
• 1/2 teaspoon vanilla extract

Directions

1. Set a heavy-bottomed saucepan on the counter and whisk the egg yolks, sugar, corn syrup, and cocoa powder together until the mixture is smooth and unified. Add the cream and milk, whisking until the yolk mixture has completely blended in.
2. Move the pan to medium-low heat and cook, whisking often, until the custard coats a spoon and your finger can draw a clear path across the back, or until it registers 170 degrees F. Take it off the heat and stir in the salt and vanilla.
3. Pour the custard through a fine mesh strainer, then cool it in an ice bath or in the refrigerator until it is thoroughly cold, about 40 degrees F. Churn it in your ice cream maker according to the machine’s instructions, then eat it immediately or spoon it into an airtight container and freeze it for 1 hour so it can set up a bit. Serve the custard within 2 hours of making it.
4. If you want concrete-style drinks, finely chop ingredients like M&M’s, heath bars, cookies, or pretzels and keep them in the freezer. Add them to the ice cream machine during the last 2 minutes of churning, then serve right away in a glass or cup with a straw and a long spoon.