Ingredients

• 4 large eggs
• 1/3 cup cocoa powder
• 1 1/2 cups milk
• 1 (12 fluid ounce) can evaporated milk
• 1 cup white sugar
• 1 teaspoon vanilla extract
• ice

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Instructions

1. Fill sink with several inches of ice water.
2. Beat eggs and cocoa powder in a bowl until well-blended and smooth.
3. Heat milk, evaporated milk, sugar, and cocoa powder mixture in a heavy-bottomed saucepan over medium-low heat, whisking constantly, until custard comes to 180 degrees F (82 degrees C), about 10 minutes. The custard should be thick enough to coat the back of a spoon.
4. Remove saucepan from heat and immediately transfer to sink to halt cooking. Continue to stir custard until cooled; stir in vanilla extract.
5. Pour custard into an ice cream maker once it reaches 40 degrees F (4 degrees C). Freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours to overnight.