Word of warning – this is some seriously chocolate ice cream. It is not for the faint of heart!
- 2 ounces bittersweet chocolate (NOT unsweetened)
- 2 1/4 cups milk
- 1/3 cup heavy cream
- 3/4 cup minus 2 Tbsp superfine granulated sugar
- 1 cup unsweetened cocoa powder
- 4 large egg yolks
Coarsely chop chocolate. In a 2 quart saucepan bring milk, cream and about half of the sugar just to a simmer, stirring until sugar is dissolved. Remove pan from heat and add cocoa powder and chocolate, whisking until chocolate is melted and mixture is smooth.
Have read a large bowl of ice water. In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer reaches 170 degrees. Do not let boil. Pour custard through a sieve into a metal bowl set in the ice water, and cool. Chill custard, covered, until cold.
Pour into ice-cream maker and make according to manufacturer’s instructions.