2 cups of heavy cream
1 cup of whole milk
1/2 cup unsweetened cocoa powder
1/2 tsp salt
5 egg yolks
1/2 cup pure maple syrup
2 tsp vanilla paste or extract
1 vanilla bean (optional)
Add cream, milk, cocoa powder and salt to a pot and whisk on medium- low until the cocoa powder is incorporated and milk is simmering. In a separate bowl add 5 egg yolks and about a cup of the warm milk mixture and whisk quickly. Then pour back into the pot and continue stirring until it reaches 175. Remove from heat and add the maple syrup and vanilla extract. Let it cool for about 30 minutes and then cover with plastic wrap directly on the custard and refrigerate overnight, or for at least 4-5 hours!
Pour your custard mixture into your frozen kitchen aid attachment or ice cream maker and churn for 15-20 minutes! Xx