[Etouffeesivousplay]

This recipe is courtesy of Malcolm Stogo, founder of Ice Cream University and the Food Tour of Italy

http://www.malcolmsfoodtours.com

Using a high quality chocolate makes all the difference for this recipe. I suggest using Valrhona Manjari 64% or Scharffen Berger 62%!

Ingredients
8 egg yolks
16 ounces milk
16 ounces heavy cream
12 ounces sugar
1 tablespoon vanilla extract (or according to taste)
4 ounces cocoa
4 ounces semi-sweet chocolate (broken into small pieces)

Preparation
Thoroughly combine and mix together the egg yolks, sugar, and milk in a double boiler. As this mixture is being heated, add the cocoa and chocolate to create a smooth creamy paste. Bring the mixture slowly up to a boiling point (185 degrees F). DO NOT BRING TO THE BOIL OR IT WILL CURDLE. When you can see a film form over the back of your spoon, it's time to remove the ice cream base from the heat. Take the pot off the stove and place in a larger pot filled with cold water to cool, then add cream and place in refrigerator until cold. When the custard base is cold, stir in the vanilla extract, then transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Yield: 1 ½-2 quarts ice cream
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Jessica Lynne