Add 1 cup heavy cream and vanilla to a medium bowl, with a mesh strainer set on top. Set aside.
Add reamaining heavy cream, milk, coffee syrup, sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar. Sift cocoa powder directly over saucepan, whisk to combine.
Whisk egg yolks in a small bowl. When milk mixture begins to steam, slowly drizzle 1 cup of warm liquid into yolks while whisking continuously. Pour egg mixture into saucepan, whisk to combine. Continue cooking over medium heat until mixture coats the back of a wooden spoon or spatula.
Pour warm liquid through mesh strainer into reserved heavy cream. Stir and cool over an ice bath to room temperature.
Cover and chill thoroughly, 4-6 hours or overnight.
Transfer churned ice cream to a freezer safe container. Freeze until solid, 4-6 hours or until firm.
Notes
Recipe serves roughly 4-6, yields 1 quart. An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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