1-Whisk together 1 cup heavy cream and ¼ cup cocoa powder; bring to a boil, then reduce heat and simmer 30 seconds while whisking constantly.

2-Remove from heat; add 6 ounces chopped semisweet chocolate and whisk until smooth.

3-Add remaining 1 cup heavy cream and whisk to combine.

4-Transfer mixture to a large bowl; place a fine mesh strainer over it.

5-In a small bowl, whisk 3 large egg yolks.

6-In a saucepan over medium heat, whisk together 1 ½ cups whole milk, ¾ cup granulated sugar, and ⅛ teaspoon sea salt until warm.

7-Temper eggs: slowly add ½ cup warm milk to yolks while whisking, then pour yolk mixture back into saucepan while whisking.

8-Cook custard over medium heat, stirring constantly until thickened and coats a spatula (approx. 170°F).

9-Pour custard through the strainer into the chocolate mixture; stir to combine. Discard residue.

10-Add ½ teaspoon vanilla extract and stir.

11-Cover and chill in refrigerator for at least 6 hours or overnight (speed cooling by placing container in an ice bath and stirring occasionally).

12-Churn mixture in an ice cream maker for 30-40 minutes until thick and frozen.

13-Transfer to an airtight container and freeze for at least 6 hours before serving.