Chocolate Ice Cream

• 1 cup sugar
• 3 large eggs
• 1 cup cocoa powder
• 1 1/2 cups milk
• 1 cup heavy cream
• 1 tablespoon vanilla extract

1. Add the sugar, eggs, and cocoa to the container of a food processor; blend until smooth.
2. Add the milk to a heavy medium-size saucepan; bring to a boil.
3. With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube; process until well blended.
4. Pour the mixture back into the saucepan and put over low heat.
5. Stir constantly using a whisk or wooden spoon; continue stirring until the custard thickens slightly (do not let the mixture boil or the eggs will scramble).
6. Remove pan from heat and pour the custard mixture through a strainer into a large clean bowl.
7. Allow the custard to cool slightly.
8. Stir in the cream and vanilla.
9. Cover and refrigerate until cold or overnight.
10. Stir the chilled custard; freeze in one or two batches in an ice cream machine according to manufacturer's directions.
11. The ice cream will be soft but ready to eat; if you want a firmer ice cream, freeze in a freezer-safe container for 2 hours.

sugar, eggs, cocoa powder, milk, heavy cream, vanilla

Taken from www.food.com/recipe/chocolate-ice-cream-112655 (may not work)