Ingredients

For the French silk ice cream:

• 4 large egg yolks
• 3/4 cup granulated sugar
• 1 1/2 cups whole milk
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp salt
• ⅔ cup semisweet or dark chocolate, roughly chopped, divided
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract

For the vanilla mousse swirl:

• 2 ounces cream cheese, softened
• 1/4 cup sugar
• 1/2 cups heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Whisk the egg yolk mixture
   In a medium bowl, beat the egg yolks and granulated sugar together until smooth and pale yellow.
2. Heat the cocoa milk
   Pour the milk, cocoa powder, and salt into a small saucepan. Warm over medium-low heat until small bubbles appear around the edges (a gentle simmer), then immediately remove from the heat—do not let it boil.
3. Temper the yolks
   Slowly drizzle about 120 ml of the hot milk into the egg-yolk mixture while whisking constantly. Then pour the tempered yolk mixture back into the saucepan with the remaining hot milk.
4. Cook until thickened
   Return the saucepan to low heat. Stir continuously until the custard coats the back of a spatula or spoon (a thin “film” should stay when you run your finger through it), about 3–5 minutes.
5. Strain & add chocolate
   Strain the custard through a fine sieve into a clean bowl to remove any bits of cooked egg. While still hot, add about 30 g of the chopped chocolate and stir until completely melted.
6. Add cream and vanilla
   Stir in the cold heavy cream and vanilla extract until fully combined.
7. Make the vanilla mousse
   In a small bowl, beat the softened cream cheese and sugar until smooth. Add the vanilla extract and mix until incorporated. Pour in the 120 ml cold heavy cream and whip 2–3 minutes until light and fluffy. Refrigerate until needed.
8. Churn the ice cream
   Pour the custard base into your ice-cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency or the cycle ends.
9. Add chocolate chunks
   During the last 2 minutes of churning, add the remaining chopped chocolate and mix until evenly distributed.
10. Layer & swirl
    Spoon half of the churned ice cream into a shallow container or loaf pan. Dot with half of the vanilla mousse, then swirl gently with a knife or skewer. Repeat with the remaining ice cream and mousse. Top with extra chocolate chunks if desired.
11. Freeze to set
    Press plastic wrap or parchment paper directly onto the surface of the ice cream. Freeze for at least 4 hours, or until firm. Let stand at room temperature for about 5 minutes before scooping and serving.