CHOCOLATE ICE CREAM
About 5 cups
Whisk together in a medium saucepan:
- ½ cup sugar
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
Gradually whisk in:
- 2 cups whole milk
Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. Whisk together in a medium heatproof bowl:
- 4 large egg yolks
- ¼ cup sugar
Slowly pour about half the hot milk mixture into the eggs, whisking constantly. Pour this mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Remove the pan from the heat and strain the custard through a fine-mesh sieve into a medium bowl. Stir in:
- 1 cup heavy cream
- 1 teaspoon vanilla
Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
Pour the base into an ice cream maker and freeze as directed. If desired, when the ice cream is almost frozen, stir in:
- (3 to 4 ounces semisweet or bittersweet chocolate, chopped, or 1 ½ cups ½-inch cubes Fudgy Brownies, completely cooled)
Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.