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Chocolate Velvet Ice Cream
makes 1 1/2 quarts
By Sara Perry, The Chocolate Book
1/4 cup Dutch process cocoa powder
2 cups whole milk
1/4 cup brown sugar
4 oz. bittersweet chocolate chunks
4 large egg yolks
3/4 cup sugar
In a 2 quart saucepan, combine the cocoa and 1/4 cup milk and stir with a wooden spoon until the mixture forms a smooth paste. Whisk in the remaining milk and brown sugar, stirring to dissolve. Add the chocolate and place the saucepan over low heat, stirring with a wooden spoon until the chocolate has melted and the mixture is steaming. Do not allow it to boil.
Meanwhile, beat the egg yolks and sugar until they are creamy and a pale lemony color. Slowly add the chocolate mixture to the beaten eggs, return to the 2 quart saucepan and place over low heat. Cook, stirring constantly until the custard thickens and covers the back off a spoon. Do not allow it to come near a boil.
Strain the custard through a fine sieve into a glass or plastic container. Cool, cover and refrigerate overnight. Place the chilled custard mixture in your ice cream maker and follow manufacturer's instructions.