Makes: 10 Servings
1 3/4 cup whole milk
4 egg yolks
1 cup sugar
2 Tbsp. cocoa powder
pinch of salt
5 oz. milk chocolate, finely chopped
1 tsp. vanilla extract
1 1/2 cups heavy cream
1. If using gel-canister ice-cream maker, freeeze canister overnight.
2. Place a large bowl and strainer on heatproof surface near stove. Combine milk and yolks in a heavy, nonstick, medium-size saucepan. Stir in sugar and cocoa. Cook over medium-low heat, stirring constantly with rubber scraper, until instant-read thermometer just reaches 190., about 15-20 minutes (do not let boil), or until slightly thickened. Strain immediately into bowl; stir in salt.
3. Whisk in chocolate until incorporated. Stir in vanilla. Place wax paper onto custard; refrigerate until chilled, about 4 hours.
4. To freeze, add cream to custard, stirring to combine. Pour in ice-cream maker; process 30 minutes as per manufacturer's directions.
5. Scrape into a 1 1/2 quart container; freeze to firm completely, about 2 hours.
Per serving: 325 calories, 21 g. fat, 4 g. protein, 1 g. fiber, 32 g. carbs
