Bitter Chocolate Ice Cream

• 1 1/4 cups sugar
• 2 1/2 cups whole milk
• 1 1/4 cups unsweetened cocoa powder, sifted
• 4 1/2 ounces bittersweet chocolate, chopped
• 5 large egg yolks

1. In a heavy saucepan, cook 5 tablespoons of the sugar, undisturbed, over moderate heat, until it begins to melt.
2. Cook, stirring with a fork, until the sugar is melted and a deep golden brown.
3. Remove the pan from the heat and dip it briefly into a bowl of ice water to stop the cooking.
4. Cool the pan for about 5 minutes, add the milk and return the pan to medium heat.
5. Cook, whisking, until the caramel is melted.
6. Whisk in the cocoa and keep the mixture warm.
7. Meanwhile, in the top of a double boiler, melt the chocolate, stirring occasionally.
8. Set aside.
9. In the bowl of an electric mixer, beat the egg yolks with the remaining sugar until thick and light-colored.
10. Very slowly whisk in the hot milk and then the chocolate.
11. Return the mixture to the saucepan and cook over medium-low heat until a candy thermometer registers 140 degrees.
12. Remove from the heat and refrigerate until chilled.
13. Proceed according to directions for your ice-cream maker.
14. Serve with the chocolate souffle.

sugar, milk, cocoa, bittersweet chocolate, egg yolks

Taken from cooking.nytimes.com/recipes/7296 (may not work)