Classic Chocolate Ice Cream

• 6 oz (175 g) bittersweet chocolate, coarsely chopped
• 1/4 cup (50 mL) unsweetened cocoa powder
• 4 egg yolks
• 3/4 cup (175 mL) granulated sugar
• 2 cups (500 mL) whipping cream (35%)
• 2 cups (500 mL) milk
• 1 tsp (5 mL) vanilla
• Double boiler

1. In the top of a double boiler over medium heat, melt chocolate (see Notes).
2. Gradually whisk in cocoa until smooth.
3. Set aside.
4. In a bowl, whisk egg yolks with sugar until thickened and pale yellow.
5. Set aside.
6. In a medium saucepan over medium-low heat, bring cream and milk to a simmer.
7. Gradually whisk into the egg mixture.
8. Return the entire mixture to the saucepan.
9. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon.
10. Be careful not to let it boil.
11. Strain into a clean large bowl.
12. Let cool to room temperature.
13. Stir in melted chocolate and vanilla.
14. Cover and refrigerate until completely cold or overnight.
15. Stir cream mixture.
16. Transfer to an ice cream maker and freeze according to manufacturers instructions.

bittersweet chocolate, cocoa, egg yolks, sugar, whipping cream, milk, vanilla, boiler

Taken from www.cookstr.com/recipes/classic-chocolate-ice-cream (may not work)