Homemade Chocolate Ice Cream

Steps

1. In a saucepan, combine cream, milk, sugar, cocoa powder, corn syrup, and salt. Heat over medium heat, stirring occasionally, until steaming but not boiling.
2. In a separate bowl, whisk egg yolks until smooth.
3. Place chopped chocolate in a small bowl. Ladle some hot milk mixture over it and let sit to melt.
4. Slowly whisk a ladleful of hot milk mixture into the egg yolks to temper them, then repeat with a few more ladlefuls.
5. Pour the tempered yolk mixture back into the saucepan and cook for about 30 seconds, until it reaches 170-175°F and coats the back of a spoon. Do not let it boil.
6. Stir in the melted chocolate and vanilla extract.
7. Strain the mixture through a fine-mesh sieve into a clean container.
8. Chill in the refrigerator at least 4 hours or overnight.
9. Churn the chilled custard in an ice cream maker according to manufacturer's instructions.
10. Transfer half the churned ice cream to a container, drizzle with warmed fudge sauce, and swirl gently with a knife. Add remaining ice cream and another layer of fudge sauce.
11. Freeze at least 4 hours until firm and scoopable.
12. Serve, optionally in a homemade waffle cone.