Chocolate Truffle Ice Cream
1/2 c sugar
2 egg yolks
1 c milk (I used 2%)
1/4 c cocoa powder
1.5 c heavy cream
6 oz bittersweet chocolate, chopped
1 tsp vanilla
In a mixing bowl, beat egg yolks and sugar until a pale yellow color is reached (this will take a few minutes).
Bring the milk (only) to a simmer in a medium saucepan. Whisk in cocoa and simmer 3 minutes.
Slowly beat hot milk mixture into egg/sugar mixture. Return the entire mixture to the stove over low heat. Cook stirring constantly until custard thickens slightly. This took about 10 minutes with low-fat milk.
Remove from heat and pour into a clean bowl. (Strain, if desired (i.e. if you scrambled some eggs).
Bring the cream to a simmer and melt chopped chocolate. (I pre-melted the chocolate in the microwave, but this likely is unnecessary if you're using high quality chocolate.)
Combine the chocolate mixtures and stir in the vanilla.
Cover with plastic wrap (touching surface of custard to avoid a skin forming). Chill completely (overnight is ideal). Make ice cream according to your ice cream machine's directions.
Makes 1 quart