Add the egg yolk and sugar to a small mason jar and use your small electric whisk to whip (see notes above about egg yolks)

Whip until your mixture is light, fluffy, and lighter in color

Sift the cacao powder into the egg mixture and stir to combine

Meanwhile, heat the heavy cream on the stove until steaming, but does not produce bubbles

Pour the warm cream over the chocolate chips in a heat safe bowl

Wait a few minutes, then stir this mixture together until smooth

Add everything to the pint container, including salt and gently stir until well incorporated

Freeze for at least 12 hours

Remove from the freezer and let sit on the counter for 7-10 minutes

Follow the Ninja Creami instructions to blend the mixture using the “ice cream” setting

Once the cycle is finished, remove the container and add a splash of cream in the center

Run the Creami one more time on the “respin” setting

Now the ice cream is ready to eat, or add mix ins (see my suggestions above)

For mix-ins, make a small well in the center of the ice cream container, add mix ins

Run the ice cream on the mix in setting

Enjoy right away or freeze for later!