Chocolate Frozen Custard
Recipe courtesy of Tiffani Thiessen
- 9 large egg yolks
- 1/3 cup sugar
- 1/3 cup light corn syrup
- 1/2 cup unsweetened cocoa powder
- 3 1/2 cups half and half
- pinch kosher salt
- 1 teaspoon vanilla bean paste
- cocoa nips, to garnish
In a large saucepan, whisk together egg yolks, sugar, corn syrup, and cocoa powder until well combined. Whisk in half and half until yolk mixture is fully incorporated.
Strain custard through a fine mesh strainer and chill in refrigerator until it is very cold, about 40°F. Place in ice cream maker according to the manufacturer’s instructions, then serve or place in an airtight container and store in freezer.