Ingredients:

  • 2 cups (480 mL) heavy cream
  • 1 cup (240 mL) whole milk
  • ¾ cup (150 grams) granulated sugar
  • 1 tablespoon pure vanilla extract
  • 4 large egg yolks
  • 1 cup (240 mL) heavy cream
  • 1 cup (240 mL) whole milk
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (50 grams) unsweetened cocoa powder
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract

Instructions:

  1. In a medium saucepan, combine heavy cream, whole milk, and sugar. Heat over medium until sugar dissolves, stirring frequently.
  2. In a bowl, whisk the egg yolks, then temper by adding a ladle of hot cream mixture; stir quickly.
  3. Pour the yolk mixture back into the saucepan; cook until thickened (lightly coats the back of a spoon).
  4. Strain the mixture and stir in vanilla extract. Chill.
  5. Repeat the heating process with cream, milk, sugar, and cocoa powder. Whisk to dissolve cocoa powder; then temper the yolks and combine as above.
  6. Stir in vanilla after straining, then chill.
  7. Follow manufacturers instructions to churn each base in the ice cream maker until thick and creamy.
  8. In a freezer-safe container, alternate spoonfuls of vanilla and chocolate bases. Swirl gently with a knife for a marbled effect.
  9. Cover tightly and freeze for at least 2 hours until firm.
  10. Scoop and enjoy your delightful ice cream!