Chocolate Ice Cream

Preparation

• • In a pot off the heat, whisk the egg yolks and sugar until smooth. Whisk in the cream and milk.
  • Cook over medium heat, stirring constantly with a wooden spoon, scraping the sides and bottom of the pan, until the mixture begins to simmer, thickens and coats the back of a spoon, about 10 minutes. Remove from the heat and add the chocolate, mixing until smooth.
  • Pour into a bowl. Cover with plastic wrap directly on the surface of the mixture. Let cool then refrigerate for 2 hours or until completely chilled. Strain the mixture through a sieve.
  • Pour the chilled mixture into an ice cream maker and churn for 20 minutes or according to the instructions, until the ice cream has set.
  • Transfer to an airtight container and freeze for 2 hours or until firm. Let the ice cream sit at room temperature for a few minutes before serving, if needed. The ice cream will keep for 2 weeks in the freezer.