Scott's Cookbook

1. Place egg yolks, sugar and half-and-half in a large mixing bowl
2. Beat with an electric hand mixer until foamy and light colored
3. Stir in he cocoa, adding 1/4 cup at a time until incorporated
4. Set the bowl over a saucepan filled with hot water and beat until thickened about double its original size (About 10 mins)
5. Remove the bowl from heat and place into an ice bath and beat until no longer warm.
6. Add the cream, vanilla and salt and beat until smooth
7. Chill for at least 4 hours if using a frozen bowl machine
8. Transfer to your ice cream machine

Notes

• Best to use dark chocolate cocoa powder