foolproofliving

0 Place cream, milk, honey, unsweetened cocoa powder, vanilla paste, and salt in a medium-sized saucepan over medium-high heat. Cook, string frequently until it is barely simmering, 7-8 minutes. Do not let it boil.
1 Whisk the egg yolks in a medium bowl.
2 Carefully pour 1 ½ cups of the warmed cream mixture into a measuring cup.
3 Gradually whisk the cream mixture into the eggs while constantly stirring as you pour it into the bowl. Continuous whisking is very important to prevent the eggs from curdling.
4 Pour the egg yolk mixture back into the saucepan. Using a wooden spoon, cook over medium to medium-high heat for approximately 8 minutes, stirring constantly until it is slightly thickened making sure you also stir the bottom edge of the saucepan to incorporate the mixture. Do not let it boil, as this will scald the cream and milk. The mixture should be around 180 degrees F.
5 Pour the cream mixture into a heatproof container and let it cool (uncovered) on the counter for 30 minutes. Cover it with stretch film (place it on the surface of the custard) and refrigerate for at least 3 hours or for up to 24 hours.
6 Churn the mixture after it has chilled according to the ice cream manufacturer’s instructions.  In my ice cream maker, it takes about 20 minutes for it to reach soft serve texture.
7 Transfer the churned ice cream to an ice cream tup (or a loaf pan), put the lid on and let it freeze for at least 3 hours before serving.