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Makes one quart.
3/4 cup plus 2 tablespoons sugar 1 cup evaporated milk 1 and 1/2 cups whole milk 1 cup unsweetened cocoa powder, sifted 2 ounces bittersweet chocolate, chopped medium 4 egg yolks 1/8 teaspoon salt |
- Put 1/2 cup sugar, evaporated milk, and regular milk in a saucepan over low heat. Stir constantly and bring to a simmer until sugar is dissolved. Turn off heat and add cocoa and chopped chocolate, stirring until all is smooth. Place in refrigerator to cool or put pan in sink filled with cold water and ice cubes. (You don't want it cold, just cooled a bit.)
- In a mixing bowl, beat together egg yolks, salt, and rest of sugar. Pour slowly into the saucepan of cooled chocolate and milk, stirring as you go.
- Return saucepan to medium-low heat on stove and stir constantly until thickened. Mixture will coat the back of a spoon. Don't BOIL it!
- When thick, remove from heat and cool in refrigerator for at least 2 hours.
- Freeze according to your ice-cream maker's instructions.
