Italian Chocolate Ice Cream

• 4 egg yolks
• 2/3 cup granulated sugar
• 2 cups milk
• 3 1/2 ounces bittersweet chocolate
• 1 1/2 ounces unsweetened cocoa powder
• 2 tablespoons granulated sugar

1. In a bowl, beat the egg yolks with a whisk and gradually add the
2. two-thirds cup of sugar until the mixture is creamy and pale yellow.
3. In a saucepan, bring the milk to a boil, remove from the heat, and very
4. slowly pour in the egg-yolk mixture, stirring constantly and quickly,
5. being careful not to curdle the eggs.
6. Melt the chocolate in a double boiler and stir until smooth and
7. satiny. Pour into the custard mixture and blend.
8. Add the cocoa powder and mix well.
9. Pour into a large saucepan and place over medium heat,
10. but do not boil. Stir until the mixture thickens slightly and coats a
11. wooden spoon.
12. Now, here's what makes this chocolate ice cream different from the
13. others:
14. Heat the two tablespoons of sugar with two teaspoons of water
15. in a saucepan until a dark-brown caramel is formed (don't burn the
16. caramel!).
17. Add the caramel to the custard and blend thoroughly.
18. Remove from the heat, pour into a clean bowl, and let cool in the
19. refrigerator for about half an hour.
20. Transfer the mixture to an ice-cream maker and follow the instructions.
21. The final product should have a smooth, resilient texture, not soupy or
22. too firm.

egg yolks, granulated sugar, milk, bittersweet chocolate, cocoa, sugar

Taken from www.epicurious.com/recipes/member/views/italian-chocolate-ice-cream-50134294 (may not work)