Rich Chocolate Chocolate Chip Ice Cream

Combine the granulated sugar, heavy whipping cream, and whole milk in a saucepan and heat over medium‑low, stirring until the mixture is hot and just below boiling and the sugar has dissolved.

In a separate bowl, whisk the six egg yolks until smooth.

When the cream mixture reaches a scalding stage, slowly whisk a small amount of the hot liquid into the egg yolks to temper them, then return the tempered yolk mixture to the saucepan.

Add the quarter‑teaspoon of kosher salt and a pinch of cayenne pepper, stirring to combine.

Stir in 0.5 cup of unsweetened cocoa powder; taste and, if desired, add the additional 0.25 cup of cocoa powder for a deeper chocolate flavor.

Continue heating gently, stirring, until the custard thickens enough to coat the back of a spoon.

Strain the hot custard through a fine‑mesh sieve into a clean container to remove any cooked egg bits.

Cover the container and chill in the refrigerator until completely cold, at least 2 hours.

Pour the chilled custard into an ice‑cream maker and churn according to the manufacturer’s instructions, about 60 minutes, until it reaches a soft‑serve consistency.

During the last few minutes of churning, add the chocolate chips and mix evenly.

Transfer the ice cream to a freezer‑safe container and freeze for at least 30 minutes to firm up before serving.