Makes between 1 and 1½ quarts ice cream

Ingredients

• Dark chocolate (10%) 100g | 4 ounces, chopped
• Milk chocolate (5%) 50g | 2 ounces, chopped
• Cocoa powder (2%) 20g | 3 tablespoons
• Kosher or sea salt 3g | ½ teaspoon
• Dark Brown Sugar (15%) 150g | ¾ cup
• Cream (16%) 300g | ¾ cup
• Milk (45%) 400g | 2 ¼  cups
• Glucose (5%) 50g | ¼ cup
• Texture agent of your choice – Cornstarch 10g | 1 tablespoon plus 1 teaspoon, mixed with 40g | 4 tablespoons of cold milk

Instructions

1. Melt the chocolates. Fill a medium pot with 2 inches of water, and place the pot over high heat until it comes to a boil, then reduce the heat to a simmer. Place the dark chocolate, milk chocolate, cocoa powder, and salt in a metal or glass bowl with a rim about 2 inches higher than the pot and nest it over the pot of simmering water, making sure the bottom of the bowl does not touch the water. Melt the chocolates, stirring occasionally, until smooth. Remove the bowl from the pot, wipe the bottom dry of any condensation, and set aside in a warm place.
2. Boil the dairy. Place the glucose, brown sugar, cream, milk, and glucose in a medium heavy-bottomed saucepan over medium-high heat and cook. whisking occasionally to discourage the milk from scorching, until it comes to a full rolling boil.
3. Add and cook the texture agent. Whisked into the simmering dairy. then cooked for 1 minute in the boiling dairy mixture.
4. Combine the ice cream base and chocolate. Whisk one-third of the hot base into the bowl of melted chocolate. Add the remaining dairy in two more additions, whisking between each. (By adding the hot ice cream base to the chocolate gradually, you ensure there are no minuscule flecks of unmixed chocolate in the final ice cream, which feel grainy when frozen.)
5. Chill. Fill a large bowl two-thirds of the way with a lot of ice and a little water. Nest the bowl of warm chocolate base into this ice bath, stirring occasionally until it cools down 2
6. Strain. When the ice cream base is cool to the touch (50°F or below), strain it through a fine-mesh sieve.
7. Cure. Transfer the base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)
8. Churn. Place the base into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
9. Harden. To freeze your ice cream in the American hard-pack style, immediately transfer it to a container with an airtight lid. Press plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your ice cream immediately; the texture will be similar to soft-serve.