The Darkest Dark Chocolate Ice Cream

Ingredients

• 3 cups whole milk
• 2 ounces cocoa nibs
• 1/2 cup sugar
• 1 ounce best quality cocoa powder, such as Valrhona or Pernigotti
• 6 egg yolks
• 8 ounces best quality dark chocolate, about 70% cocoa solids, such as Valrhona, Madecasse, Cacao Barry, or Callebaut
• 1 to 1 1/2 teaspoons kosher salt, to taste

Directions

1. Warm the milk in a heavy-bottomed saucepan over medium-high heat until it reaches a gentle simmer, stirring often. Mix in the cocoa nibs, put the lid on the pan, and leave them to infuse for 2 hours.
2. In a separate clean heavy-bottomed saucepan, whisk the sugar with the cocoa powder until the cocoa is mostly smooth and free of big lumps. Add the egg yolks and whisk until the mixture is fully blended. Do not switch this order, or the mixture can turn stubbornly clumpy.
3. Pour the steeped milk through a strainer into the yolk mixture, pressing the cocoa nibs well to get as much milk out as you can, then whisk everything together. Place the pan over medium heat and cook, whisking often, until the custard registers 170 degrees F on an instant-read thermometer. It should cling to the back of a spoon, and when you drag a finger through it, the path should stay clear.
4. Add the chocolate and stir until it has completely melted into the custard. Strain the mixture into a container or bowl, stir in the salt, and cool it in the refrigerator or an ice bath until the base reaches 40 degrees F. Freeze it in an ice cream maker following the manufacturer’s directions, then serve it immediately as soft serve or pack it into an airtight container and freeze for 3 to 4 hours before scooping.