Bittersweet Chocolate Ice Cream

• 6 ounces bittersweet chocolate roughly chopped
• 1 cup whole milk
• 1/2 cup sugar
• 6 large egg yolks
• 1 3/4 cups heavy cream cold
• 2 teaspoons vanilla extract

1. Put the chocolate in a microwave-safe bowl and microwave in 40-second intervals, stirring after each, until just melted. Whisk until smooth; set aside.
2. Combine the milk, sugar and egg yolks in a medium saucepan. Cook over medium heat, whisking, until the sugar dissolves and the mixture is thick enough to coat a spoon, about 7 minutes. Strain the custard through a fine-mesh sieve into a blender. Add the melted chocolate and pulse until smooth, about 1 minute. Add the heavy cream and vanilla and pulse until just combined, about 30 seconds. Transfer to a bowl, cover with plastic wrap and refrigerate at least 3 hours or overnight.
3. Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.

bittersweet chocolate, milk, sugar, egg yolks, heavy cream cold, vanilla

Taken from www.yummly.com/recipe/Bittersweet-Chocolate-Ice-Cream-992399 (may not work)