Chocolate Velvet Ice Cream

• 6 ounces fine-quality bittersweet chocolate (not unsweetened)
• 1 cup sugar
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1 1/2 cups heavy cream
• 1 cup milk
• 3 large egg yolks

1. Chop chocolate.
2. In a heavy saucepan whisk together sugar and cocoa powder until combined and whisk in cream and milk.
3. Bring mixture just to a boil, stirring occasionally.
4. In a bowl beat yolks until smooth.
5. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan.
6. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170 F. Remove pan from heat and add chopped chocolate, whisking until melted.
7. Pour custard through a sieve into a clean bowl and cool.
8. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
9. Transfer custard to bowl of a standing electric mixer and beat just until thick and fluffy.
10. Freeze custard in an ice-cream maker.
11. Transfer ice cream to an airtight container and put in freezer to harden.
12. Ice cream may be made 1 week ahead.

bittersweet chocolate, sugar, dutch, heavy cream, milk, egg yolks

Taken from www.epicurious.com/recipes/food/views/chocolate-velvet-ice-cream-14205 (may not work)