You will love this rich, custard-style chocolate ice cream that is very easy to whip together! You may not buy ice cream ever again!
Prepare a medium stockpot with a few inches water and bring it to a boil. In the meantime, whip the heavy cream in a stand mixer fitted with a whisk attachment until stiff peaks form. Remove from the bowl and allow to stand in the fridge.
Clean the mixing bowl and whisk attachment and then combine eggs and sweetener together with a whisk. Sit the mixing bowl over boiling water, making sure the bottom of the bowl does not touch the water. Whisk until the eggs come to 160 F.
Remove from the heat and place in the stand mixer attached with a whisk attachment. Beat for 2 minutes on very high speed and then add in the dark cocoa powder and vanilla extract.
Continue to beat until mixture is very fluffy, like soft-serve ice cream about another 4-6 minutes.
Add some of the chocolate mixture to the whipped cream and gently fold in.
Then fold in all of that back into the chocolate mixture and gently fold until combined.
Pour into a loaf pan and freeze until firm enough to scoop about 6-8 hours. If the ice cream is too frozen, allow to sit at room temperature for 15 minutes before scooping and serving.