# Very Chocolate Ice Cream

> This is a very rich, custard style ice cream with NO raw eggs!

**Prep time:** 10 minutes
**Cook time:** 10 minutes
**Additional time:** 4 hours
**Total time:** 4 hours 20 minutes
**Servings:** 8
**Yield:** 8 (1/2 cup) servings

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## Ingredients

- 3/4 cup sugar
- 1 cup milk
- 1/4 tsp salt
- 2 tbsp unsweetened cocoa powder
- 3 egg yolk, lightly beaten
- 2 oz semisweet chocolate, chopped
- 2 cups heavy cream
- 1 tsp vanilla extract

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## Shopping List

### 🥚 Dairy & Eggs
- [ ] 1 cup milk
- [ ] 2 cups heavy cream
- [ ] 3 egg yolks

### 🍫 Chocolate & Baking
- [ ] 2 oz semisweet chocolate
- [ ] 2 tbsp unsweetened cocoa powder
- [ ] 3/4 cup sugar
- [ ] 1 tsp vanilla extract
- [ ] 1/4 tsp salt

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## Instructions

1. **Make the custard base.** Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid, and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.

2. **Add cream and freeze.** When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

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## Nutrition Facts

**Per Serving:**
353 calories; protein 4g 8% DV; carbohydrates 26.9g 9% DV; fat 26.7g 41% DV; cholesterol 160.8mg 54% DV; sodium 111.1mg 4% DV.

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## Notes

**Ice Cream Maker Required:** This recipe requires an ice cream maker for best results.

**Storage:** Store in an airtight container in the freezer for up to 2 weeks. Let soften slightly at room temperature before scooping if frozen solid.

**Tempering Eggs:** The step of gradually adding hot liquid to egg yolks is called tempering. This prevents the eggs from scrambling and creates a smooth custard.

**Custard Texture:** The custard base must be completely cold before churning for the best ice cream texture.