Chocolate Ice Cream

• 2 cups heavy cream
• 2 cups milk
• 1 1/4 cups packed brown sugar
• 1 teaspoon Kosher salt
• 1/8 teaspoon ground cinnamon
• 8 large fresh egg yolks, at room temperature
• 1/3 cup cocoa powder (not Dutch process)
• 8 ounces semisweet chocolate, chopped
• 1/2 cup creme fraiche or sour cream
• 1/4 teaspoon pure vanilla extract

1. Combine the cream, milk, brown sugar, salt, and cinnamon in a large saucepan and bring to a boil.
2. Place the egg yolks in a large heatproof bowl.
3. Add about 1/2 cup of the boiling mixture to the egg yolks and whisk furiously.
4. Add another 1/2 cup, whisk, then add all of the cream mixture to the yolks and whisk until completely combined and smooth.
5. Place the cocoa powder and chocolate pieces in another large bowl, then add the cream mixture in three batches, whisking until smooth after each addition.
6. Once the chocolate is completely incorporated, whisk in the creme fraiche and vanilla.
7. Cool the mixture in an ice-water bath, then pour into an ice cream maker and freeze according to the manufacturers directions.

heavy cream, milk, brown sugar, kosher salt, ground cinnamon, egg yolks, cocoa powder, chocolate, creme fraiche, vanilla

Taken from www.epicurious.com/recipes/food/views/chocolate-ice-cream-383940 (may not work)