Dark Chocolate, Cocoa Nib and Sea Salt Ice Cream

Ingredients

• •

  1/2 cup organic cane sugar

• •

  1 oz cocoa powder

• •

  1 tsp 24K sea salt flakes

Instructions

1. 1

   In a heavy-bottom saucepan, bring milk to a simmer over medium heat.

2. 2

   Whisk together sugar, cocoa powder and ice cream stabilizer in a large bowl, ensuring no lumps of cocoa remain. Whisk in egg yolks.

3. 3

   Temper the egg yolk mixture by adding 1 cup hot milk while whisking vigorously. Repeat, adding another cup of hot milk.

4. 4

   Pour the yolk mixture into the remaining hot milk. Using a spoon, cook the custard base over medium-low heat, stirring constantly until it thickens enough to coat the spoon. Do not let it get too hot or the eggs will curdle.

5. 5

   Remove from the heat, add the dark chocolate and stir to melt.

6. 6

   Strain it into a large clean bowl and cool to room temperature, stirring often to prevent a skin from forming. This base can be prepared in advance and refrigerated until needed.

7. 7

   Churn in an ice cream maker according to the manufacturer's instructions. Just before it finishes churning, add the salt and cocoa nibs. Transfer it to a container and freeze for several hours before serving.