a basic easy chocolate ice cream recipe
Mix the sugar (or monk fruit) cocoa powder and salt together in a large saucepan.
Whisk in the milk - whisk well until it's all combined.
Place pan over low heat and heat gently until at a simmer.
Place egg yolks in a large bowl, and drizzle in 1-2 tbsp of the hot milk, whisking all the time. Continue to add milk a little at a time, always whisking, until about half the milk is incorporated. Then pour the egg mix back into the sauce pan and stir well.
Heat the custard mix over medium low heat until hot (about 175F) until it coats the back of a spoon. DO NOT LET IT BOIL.
Refrigerate until cool (several hours) or overnight. Or put in the freezer a couple hours until thoroughly chilled without freezing.
Pour into your ice cream churn, and process per manufacturer instructions. To make a variation, see choices below. Put into a freezer proof container to "ripen" for 3 -4 hours (if you can wait).
Variations:
Chocolate nut - add in chopped nuts and flavored extracts
Chocolate marshmallow swirl - spread churned ice cream into a pan and put dollops of marshmallow mix on top, use a knife to swirl it through the ice cream.
Chocolate fudge swirl - same process as above.
Rocky Road - mix in mini marshmallows and some chipped (toasted) nuts.
Chocolate brownie - stir in chopped up brownie bits
Other add ins: miniature chocolate chips, cookie dough coconut or pistachios.
Swirl thorough some softened peanut butter, or cherry preserves