Indulge in the ultimate chocolate experience with this rich and creamy homemade ice cream featuring three types of chocolate for a luscious treat.
In a small saucepan, combine half of the whipping cream with the semisweet and unsweetened chocolate. Heat over low heat, stirring frequently, until the chocolate is melted and smooth. Remove from heat and set aside.
Use low heat to prevent the chocolate from scorching, and stir constantly for a smooth mixture.
In a medium saucepan, heat the half-and-half over medium heat until it is hot but not boiling. Remove from heat and set aside.
Heating the half-and-half enhances its flavor and helps it blend smoothly with the other ingredients.
In a mixing bowl, whisk together the sugar and cocoa powder. Add the egg yolks and beat until the mixture is thick and pale. Gradually add the melted chocolate mixture and the heated half-and-half, whisking constantly.
Whisking constantly prevents the eggs from curdling and ensures a smooth custard.
Return the custard mixture to the medium saucepan and cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not let it boil.
Cook the custard gently to avoid curdling, and test its readiness by running a finger across the back of a coated spoon.
Transfer the custard to a clean bowl and stir in the remaining whipping cream, vanilla extract, and salt. Cover and chill thoroughly in the refrigerator for at least 4 hours or overnight.
Chilling the custard ensures it is cold enough for the ice cream maker, resulting in a creamier texture.
Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add the milk chocolate pieces.
Adding the chocolate pieces at the end prevents them from sinking to the bottom.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up. Serve and enjoy!
Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
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