• Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
• Microwave: In a glass heat proof bowl: add chocolate chips and cook for 1 minute at half power. Stir and cook for another minute until melted. Pour in warm heavy cream. Whisk until smooth and no more chocolate lumps. Set a side until ready to use.
  ½ cup heavy whipping cream, ¾ cup semi-sweet chocolate chips
• In a pan/pot: sugar, unsweetened cocoa powder, salt and mix. Add whole milk, heavy whipping cream, vanilla extract and whisk. Cook on low-medium for 7-8 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Remove the pan from the heat source. Let sit for 10 minutes undisturbed.
  1 ½ cups heavy whipping cream, 1 ½ cups whole milk, ¾ cup sugar, ¼ cup unsweetened cocoa powder, 1 tsp vanilla extract, ⅛ tsp salt
• In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source. Cook on low for 8-10 minutes (stir frequently).
  3 large egg yolks
• Remove the pan from heat source. Add melted chocolate into the pan. Whisk everything together.
• Place a mesh/strainer on top of a bowl. Pour the chocolate custard through the strainer. Cover with plastic wrap. Refrigerate for at least 6 hours or overnight.
• Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40-60 min. Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to ensures the proper ice cream texture.

Serve & Enjoy!