World Class Chocolate Mousse Ice Cream

Put sugar, salt, vanilla, and egg yolks in the bowl of a stand mixer. Mix on medium-low speed until mixture forms a paste.

Add heavy cream and milk. Blend on medium until fully combined and mixture is moderately frothy.

Divide mixture into two separate covered containers, and place in the fridge to chill for at least 2 hours.

Meanwhile, set up a double boiler with a heatproof bowl. Melt the milk chocolate in it and remove from heat. Stir in 1 tablespoon of milk at a time until smooth and liquidy to make a ganache. Add to one of the ice cream base containers, mix thoroughly and return to fridge to chill.

Repeat the previous step with the white chocolate and the other ice cream base container.

Add one of the ice cream mixtures into ice cream maker and run for 30 minutes, or until ice cream reaches soft serve consistency.

Transfer ice cream to a shallow container and place in freezer. Clean out the ice cream machine and return to freezer for 1 hour.

Add the other half of the ice cream mixture to the ice cream maker and run for 30 minutes, or until ice cream reaches soft serve consistency.

Transfer to the container with the chocolate ice cream, and freeze for at least 4 hours.