Here is the recipe for the Ice cream mentioned in this podcast

1/2 cup of favorite cocoa powder. (For the one I made for you, it was Hershey’s regular-but I love the dark chocolate variety myself)

1 cup half an half

1 cup whipping cream

2 egg yolks (3 if you want a super custardy kind of ice cream(

1/3 cup of sugar (brown sugar or white-, you can even try it with honey if you want, it is fun to taste taste the differences actually)

1 1/2 teaspoons of vanilla extract (or vanilla bean equivalent).

Directions:

Put the half and half, cream, and cocoa powder into a sauce pan, cook on low while mixing in the cocoa powder until it is fully incorporated. Keep that going till it starts to bubble—but just barely. You don’t want to boil or scorch the milk. Once you are there, turn down the heat and let it just hang out on warm for the next step.

In a separate bowl put in the egg yolks (your’s were from Galieti chickens which of course make the best eggs on the planet), and the 1/3 cup of sugar. Beat the crap out of the eggs until the sugar and yolks combine to a thick consistency. Then you have to temper the egg mixture. To do that (for those that don’t know) you take about a half a cup of the hot (but not boiling) cream mixture and slowly whisk it into the egg mixture, slowly bringing the temperature of the eggs up to the same temperature of the cream. Once that is mixed in, take all of the egg mixture and pour (scrape) from the bowl into the sauce pan. Bring the heat back up to meium and continue whisking the entire custard mixture together until you get the same point where it just starts to bubble. Then turn off the heat.

Once the heat is off, put in the vanilla and mix it all together. From here you can finish it in two different ways. You can put the mixture into the freezer and start to chill it, or you can put it directly into your ice cream machine and let it do its thing. You are going to have to play with that as it differs between machine and personal taste. If you want a creamier consistency, then you are going to want to chill it for about 10 minutes before putting it into the ice cream machine. If you like it a little ice-ier (not sure how to spell that) then you can try and put it straight into the machine, but this will also change based on your ice cream machine. If you just chill it straight, without churning it in some kind of ice cream machine, it will likely be almost like a slushy (not in the good 7-11 slurpee way) and kind of undesirable if you ask me.

About five minutes before you are done with the churning process you can add chocolate chips if you want, and as many as you want. I did about a hand full. There you go–very flavorful fat.