To make the Dark Chocolate Ice Cream, begin by adding the heavy cream, whole milk, sugar, cocoa powder, and salt to a pot over medium heat.

Whisk until the cocoa powder and sugar and fully combined into the heavy cream and milk. Heat, stirring frequently, until the mixture is steaming.

While waiting for the cream mixture to steam, separate your egg yolks from your egg whites. Reserve the egg whites for another use. Whisk the egg yolks.

When the cream mixture is steaming, slowly pour in 1/2 cup of the cream mixture into the bowl with the egg yolks, whisking as you do so.

Add this mixture back to the pot with the remaining steamed cream mixture, stirring to combine.

Continue to heat, stirring occasionally, until the mixture reaches between 170 and 175 degrees F. (An instant read thermometer comes in handy here.)

Remove from heat and pour through a fine mesh sieve into a bowl.

Stir in the coffee extract and let cool.

Cover and refrigerate overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.

The next day, remove the mixture from your fridge and your ice cream bowl from your freezer.

Add the ice cream bowl to the ice cream maker and pour in the cream mixture.

Follow the manufacturer’s instructions to churn into ice cream (mine took about 15 minutes).

Scoop the mixture into a freezer safe container.

Add to your freezer and freeze for at least 4 hours before serving.