Ingredients
- 1 1/3 cup sugar
- 2/3 cup cocoa
- 6 egg yolks, beaten
- 1 1/3 cup half and half
- 4 cups heavy whipping cream
Instructions
- Whisk the sugar, cocoa, eggs, and half and half together until smooth
- Then transfer to a double boiler and cook over med heat for about 5-7 minutes stirring constantly
- Incorporate the heavy whipping cream
- Place your bowl in the refrigerator to chill for about 2-3 hours
- Place your chilled ice cream mixture into your ice cream freezer (or if you're like me... your KitchenAid Ice Cream Maker Attachment)
- Churn for about 20 minutes or so or until firm
- You can choose to eat your ice cream right away soft serve style or place the ice cream into reusable containers and freeze for later