Chocolate Ice Cream

4 ServingS

Preparation time: 20 minutes Resting time: 6 hours Difficulty: medium

2 cups (500 ml)  milk

3/4 cup (150 g)  sugar

5/8 cup (50 g)  unsweetened cocoa powder

3 large egg yolks

1/3 oz. (10 g) dark chocolate, chopped

In a saucepan, heat the milk to 115°F (45°C), using an instant-read thermometer.

In a bowl, whisk together the sugar and cocoa, then pour the dry mixture into 

the milk; whisk again to combine.

Heat mixture to 150°F (65°C), whisk in the egg yolks and cook, stirring, 

for 10 seconds. Add the dark chocolate, stirring until melted.

Cool rapidly to 40°F (4°C) by putting the mixture in a container and immersing 

it in a bowl of ice water.

refrigerate the ice cream base for 6 hours, then process in an ice cream maker 

according to manufacturer’s instructions.

Transfer ice cream to an airtight container and place in freezer until firm.

source :Desserts