Chocolate Truffle Custard-Style Ice Cream

This is chocolate at its most complete. The custard gives it structure, the chocolate gives it depth, and together they churn into something smooth, slow-melting, and fully developed in the InstantChill™ Ice Cream Maker.

INSTRUCTIONS

1. In a saucepan over medium heat, combine the milk, cream, sugar, and salt. Warm until small bubbles appear around the edges and the sugar is dissolved (do not boil). 
2. In a separate bowl, whisk the egg yolks until smooth.
3. Temper the eggs: Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to prevent curdling.
4. Gradually pour the tempered yolk mixture back into the saucepan with the remaining milk and cream.
5. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 175°F / 80°C. Do not boil.
6. Remove from heat and whisk in the vanilla extract, dark chocolate, and cocoa powder until smooth. 
7. Strain the custard into a clean bowl and cover. Chill in the refrigerator until completely cold— about 2 hours. 
8. Once chilled, add the mixture to the InstantChill™ Mixing Bowl. 
9. Use the Ice Cream program, set to 20 minutes. 
10. Scoop into bowls or containers and enjoy immediately or freeze for a firmer texture.