In large heavy saucepan, combine the egg yolks, sweetened condensed milk, whipping cream, half-and-half, evaporated milk and sweet cream; mix well.
Heat on medium-low, stirring frequently.
In a double-boiler, melt the chocolate; stir in the cocoa until smooth.
Stir the chocolate mixture into the saucepan.
Increase the heat; cook until mixture reaches 160 degrees, stirring constantly.
Remove from heat and cool quickly in an ice bath.
Refrigerate overnight.
Pour into ice cream freezer container and freeze according to manufacturer's directions.
Ingredients
Directions
In large heavy saucepan, combine the egg yolks, sweetened condensed milk, whipping cream, half-and-half, evaporated milk and sweet cream; mix well.
Heat on medium-low, stirring frequently.
In a double-boiler, melt the chocolate; stir in the cocoa until smooth.
Stir the chocolate mixture into the saucepan.
Increase the heat; cook until mixture reaches 160 degrees, stirring constantly.
Remove from heat and cool quickly in an ice bath.
Refrigerate overnight.
Pour into ice cream freezer container and freeze according to manufacturer's directions.
