Mocha Ice Cream

• 1 (8-ounce) package semisweet chocolate squares, coarsely chopped
• 1/4 cup strong brewed coffee
• 2 cups whipping cream
• 1 cup half-and-half
• 3/4 cup sugar, divided
• 3 tablespoons instant coffee granules
• 4 egg yolks

1. Microwave chocolate in a 1-quart microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside.
2. Bring whipping cream, half-and-half, 1/2 cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.
3. Beat yolks and remaining 1/4 cup sugar at high speed with an electric mixer until thick and pale. With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan.
4. Cook over medium heat, stirring constantly, 6 to 8 minutes or until mixture thickens and coats a spoon. Remove from heat; stir in chocolate mixture. Cover and chill 2 hours.
5. Pour chilled mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions.
6. Pack freezer with additional ice and rock salt, and let stand 1 hour. Serve ice cream with cookies, if desired.

chocolate squares, coffee, whipping cream, sugar, coffee granules, egg yolks

Taken from www.myrecipes.com/recipe/mocha-ice-cream (may not work)