- 10
4/5
(4 Votes)
Ingredients
- 1 1/3 cups sugar
- 1/3 cup unsweetened cocoa
- 2 1/2 cups 2% reduced-fat milk, divided
- 3 large egg yolks
- 1/3 cup heavy whipping cream
- 2 1/2 ounces bittersweet chocolate, chopped
Preparation
Step 1
1. Combine sugar and cocoa in a medium, heavy saucepan over medium-low heat. Add 1/2 cup milk and egg yolks, stirring well. Stir in remaining 2 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.
2. Place cream in a medium microwave-safe bowl; microwave at HIGH 1 1/2 minutes or until cream boils. Add chocolate to cream; stir until smooth. Add cream mixture to pan; stir until smooth. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.
3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.