Rich Chocolate Ice Cream

2 C heavy cream
3 T Dutch-process cocoa

140 g semisweet chocolate bars, chopped

1 C whole milk

150 g sugar

1/8 t salt

5 yolks

1/2 t vanilla

In a medium saucepan, combine 1 C cream and 3 T cocoa.

Whisking constantly, bring to a boil and then simmer 30 secs.

Remove from heat and add chocolate, stirring until smooth.

Stir in 1 C cream.

Place strainer over bowl and strain mixture.

In the same pan, warm milk, sugar, and salt.

Separately, whisk yolks.

Whisking constantly, pour warm milk into egg yolks.

Transfer milk and eggs back to saucepan.

Stirring constantly, heat over medium low until thickened.

Pour through same strainer into same bowl.

Add vanilla to ice cream base and stir to combine.

Chill in refrigerator until ready to churn.

Courtesy of Cindy Lee