Prepare the Ice Cream Base: In a saucepan over medium heat, combine whole milk, heavy cream, sugar, and cocoa powder. Stir continuously until the mixture is steaming but not boiling.
Temper the Eggs: In a separate bowl, whisk the egg yolks. Slowly pour the hot milk mixture over the yolks, whisking constantly.
Cook the Mixture: Pour the mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon. Do not let it boil.
Cool and Chill: Remove from heat, stir in vanilla extract, and let it cool. Cover and chill in the refrigerator for at least 4 hours or overnight.
Churn: Churn the cooled mixture in an ice cream maker according to the manufacturer’s instructions. Add chocolate chips during the last few minutes of churning.
Freeze: Transfer the ice cream to a container and freeze for a few hours until firm.
Serve and Enjoy: Scoop and enjoy your creamy, homemade chocolate ice cream!
Serving and Storage Tips:
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