Chocolate

How to Prepare

1. In a saucepan, heat 4 cups of heavy cream and 2 cups of whole milk over medium heat until it starts to steam, but do not boil.
2. In a separate mixing bowl, whisk together 2 cups of granulated sugar and 1.5 cups of cocoa powder until combined.
3. Gradually add the hot cream mixture to the sugar-cocoa mix, whisking constantly to avoid lumps.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 5-7 minutes). Do not boil.
5. Remove from heat and stir in 2 tablespoons of vanilla extract. Let the mixture cool to room temperature.
6. Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).
7. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
8. Scoop and serve in bowls or cones.