Chocolate Ice Cream (Philadelphia Style)

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2 cups half-and-half, divided
20 grams Dutch-processed cocoa powder
1 cup heavy cream
212 grams (1 cup) sugar
½ teaspoons vanilla extract
1 pinch kosher salt


  1. In a medium sauce pan over medium heat, whisk together 1 cup of the half-and-half and the cocoa powder until fully combined.
  2. Add the remaining half-and-half and heavy cream. Attach a candy or deep-fry thermometer and bring the mixture to 175 degrees F, stirring occasionally. Remove from heat.
  3. Add the sugar and salt, and stir until the sugar is completely dissolved, then cover and steep 20 minutes.
  4. Stir in the vanilla extract and transfer the mixture to an airtight container and refrigerate for at least 6 hours or up to overnight.
  5. Assemble your ice cream churn according to the manufacturer's instructions. If you're using an electric machine, turn it on, then pour in the ice cream mixture. (This will prevent seizing.)
  6. Churn the ice cream until it reaches soft-serve consistency and almost doubles in volume.
  7. Move to an airtight container and harden in the freezer for at least 2 hours before serving.