Chocolate Fudge Ice Cream:
1 cup heavy cream
1 cup whole milk
4 ounces unsweetened cocoa powder
1 cup sugar
2 large eggs, room temperature
1 teaspoon Real Vanilla
pinch of kosher salt
In a deep sauce pan add cream, milk, and cocoa powder whisk and cook on med low heat (do not let burn on bottom).
In a heat proof bowl stir together sugar, yolk, and salt, add hot milk- cream just a bit at a time, whisking the whole time so eggs so not curdle. When all the cream mixture, is added to the egg mixture pour back into saucepan and cook over medium heat about 3 minutes. Add vanilla, and salt strain through a fine sieve, and let the mixture chill.
Pour into the freezing can. Mix well, churn as per manufacture’s directions.