Preparation

1. Whisk together half & half and cocoa in a saucepan.
2. Bring to a simmer over medium heat and continue whisking to incorporate cocoa.
3. Remove from heat and add chocolate chips, stirring until chips have melted.
4. In a separate bowl whisk together egg yolks and sugar until pale yellow and fluffy, about 2 minutes.
5. Add a quarter of the chocolate mixture, whisking constantly.
6. Add egg mixture back into half & half mixture in saucepan. Simmer over medium heat until mixture thickens and coats the back of a spoon, about 5-7 minutes.
7. Remove from heat and pour through a fine mesh strainer.
8. Chill for at least 20 minutes. Pour into ice cream maker and process according to manufacturer’s instructions.
9. Once it is soft frozen, transfer to the freezer and freeze for a minimum of 2 hours.