Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 cup unsweetened cocoa powder
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon peppermint extract
  • 1 cup chocolate chips
  • 1/2 cup creamy peanut butter
  • 1/2 cup hazelnut spread
  • 1 tablespoon instant coffee granules
  • 1 cup brownie pieces, chopped
  • Zest of 1 orange
  • 1/2 teaspoon cayenne pepper

Instructions:

  1. In a medium saucepan, combine heavy cream, whole milk, sugar, cocoa powder, and salt.
  2. Heat over medium heat, whisking until the mixture is smooth and warm.
  3. In a separate bowl, whisk egg yolks until smooth. Slowly pour about 1 cup of the warm chocolate mixture into the yolks, whisking constantly.
  4. Pour the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens.
  5. Remove from heat and strain the mixture through a fine-mesh strainer into a clean bowl. Stir in vanilla extract and refrigerate until completely chilled.
  6. Pour the chilled mixture into the ice cream maker and churn according to the manufacturers instructions.
  7. During the last 5 minutes of churning, add desired mix-ins for selected variations.
  8. Transfer to a storage container and freeze for at least 4 hours, or until firm.