In a large saucepan, on medium heat, warm the milk and cream.
Add the chocolate and cocoa, stirring constantly as the chocolate melts and the cocoa dissolves.
In a bowl, beat the eggs and sugar until pale and thick, about 2 minutes.
Slowly whisk about 1 cup of the hot chocolate mixture into the eggs, then add the egg mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and the mixture reaches 165 degrees.
Remove from heat.
Stir in vanilla.
Strain through a fine-mesh strainer.
Press plastic wrap onto surface of the custard.
Refrigerate several hours or overnight.
Pour mixture into an electric ice cream maker and freeze according to manufacturer's instructions.
Ingredients
Directions
In a large saucepan, on medium heat, warm the milk and cream.
Add the chocolate and cocoa, stirring constantly as the chocolate melts and the cocoa dissolves.
In a bowl, beat the eggs and sugar until pale and thick, about 2 minutes.
Slowly whisk about 1 cup of the hot chocolate mixture into the eggs, then add the egg mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and the mixture reaches 165 degrees.
Remove from heat.
Stir in vanilla.
Strain through a fine-mesh strainer.
Press plastic wrap onto surface of the custard.
Refrigerate several hours or overnight.
Pour mixture into an electric ice cream maker and freeze according to manufacturer's instructions.
