Step 1
In a saucepan, combine Milk, Cream, Sugar, and Cocoa. Heat the mixture over medium heat while stirring continuously until the Sugar fully dissolves and the texture becomes smooth and warm, but do not allow it to boil.
Step 2
In a separate bowl, whisk Egg until blended. Slowly pour a small amount of the warm mixture into the Egg while whisking constantly to temper it, preventing curdling.
Step 3
Return the tempered mixture to the saucepan and cook on low heat, stirring steadily until it thickens slightly and coats the back of a spoon.
Step 4
Remove from heat and add Chocolate.
Step 5
Stir until Chocolate melts completely.
Step 6
Mix in Vanilla and combine until smooth.
Step 7
Allow the mixture to cool to room temperature, then refrigerate for at least 60 minutes to enhance flavor and texture.
Step 8
Pour the chilled base into an ice cream maker and churn according to instructions until thick and creamy. Freeze for additional time before serving for a firm consistency.
