Gather everything you need and measure carefully. Lightly beat the egg yolks in a small bowl and set aside. Chop the chocolate into small, even pieces so it melts smoothly later.

Combine the milk, sugar, cocoa powder, and salt in a medium saucepan. Place over medium heat and stir constantly as the mixture warms. Continue stirring until it reaches a gentle simmer and the cocoa dissolves completely, creating a smooth, fragrant base.

This step prevents scrambled eggs and ensures silky custard. Slowly ladle about half a cup of the hot milk mixture into the beaten egg yolks while whisking continuously. This gradually raises the temperature of the yolks without cooking them.

Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Continue heating over medium-low heat, stirring constantly with a wooden spoon or spatula. Cook until the mixture thickens enough to coat the back of your spoon, but never let it boil.

Remove the saucepan from heat immediately. Add the chopped chocolate and stir gently until it melts completely into the warm custard, creating a glossy, deeply flavored base.

Transfer the chocolate custard into a clean, chilled bowl. Cover and refrigerate for at least two hours, stirring occasionally to help it cool evenly. This chilling step is essential for proper freezing later.

Once completely cold, stir in the heavy cream and vanilla extract. Pour the mixture into your ice cream maker and churn according to the manufacturer’s directions, typically about twenty minutes. Transfer to an airtight container and freeze until firm, usually several hours.