Chocolate Ice cream

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan over medium heat whisk together sugar, brown sugar, milk and cocoa powder. Bring it to a simmer whisking frequently and scraping the bottom of the pan .

Step 2

In a medium bowl whisk together the egg yolks until they lighten in color. Add 2- 3 tablespoons of the hot cocoa liquid to the egg yolk bowl stirring well to combine. Repeat this procedure several times until you have added about 2/3 cup of the hot mixture to the egg yolks.

Step 3

Whisk the warmed egg yolks into the chocolate mixture; stirring constantly. Cook until thickened without boiling. Remove from the heat and cool by placing in an ice bath first and then the refrigerator; chill for 2-3 hours.

Step 4

Whisk in heavy cream and vanilla. Then pour into your ice cream maker and follow the manufacturers instructions. Check after 25 minutes. The consistency should be like soft serve ice cream. Spoon the ice cream into a freezer safe container like a bread loaf pan. Cover with plastic wrap or wax paper directly on the surface of the ice cream to prevent ice crystals from forming. Freeze for several hours.