Chocolate Truffle Ice Cream

• 1/2 cup sugar
• 2 large egg yolks
• 1 cup milk
• 1/4 cup cocoa powder
• 1 1/2 cups heavy cream
• 6 ounces bittersweet chocolate, chopped
• 1 teaspoon vanilla extract

1. In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow; set aside.
2. Bring the milk to a simmer in a saucepan; whisk in the cocoa and bring the milk back to a simmer; simmer 3 minutes, stirring constantly.
3. Slowly beat the hot milk mixture into the egg mixture.
4. Pour the entire mixture back into the pan and place over low heat.
5. Stir constantly with a whisk or wooden spoon until the custard thickens slightly; be careful not to let the mixture boil or the eggs will scramble.
6. Remove from heat and pour the hot custard through a strainer into a large, clean bowl; set aside.
7. Bring the cream to a simmer in a small saucepan; immediately remove from the heat and pour the cream over the chopped chocolate in a bowl.
8. Stir until the chocolate is melted and the mixture is smooth.
9. Combine the chocolate mixtures, then stir in the vanilla; cover and refrigerate until cold or overnight.
10. Stir the chilled custard; freeze in 1 or 2 batches in your ice cream maker according to the manufacturer's directions.
11. When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.

sugar, egg yolks, milk, cocoa powder, heavy cream, bittersweet chocolate, vanilla

Taken from www.food.com/recipe/chocolate-truffle-ice-cream-209354 (may not work)