chocolate ice cream

directions

1. Add egg yolks and sugar to a bowl and whisk until light and creamy.

   4 egg yolks, 150g white sugar

2. Add half of the cream to a metal bowl placed over a larger bowl filled with ice.

   250g heavy cream

3. In a medium saucepan over medium heat add the rest of the cream. Heat until simmering and then pour the hot cream into a metal or heat-safe glass bowl with the chopped chocolate. Let sit for a few minutes then whisk together until smooth.

   250g heavy cream, 8oz baking chocolate

4. Heat the milk in a medium saucepan over medium heat just until it starts to steam. Slowly add half of the milk to the egg yolk mixture while constantly whisking.

   250g whole milk
5. Add the egg and milk mixture to the saucepan and continue to heat over med-low heat, stirring constantly, for 2-5 minutes or until the custard can coat the back of a spoon and running your finger across the spoon leaves a distinct line.

6. Add the custard and ganache to the cold cream through a fine mesh strainer and whisk constantly to cool. Once cooled to room temperature add the vanilla extract and whisk again to combine.

   1t vanilla extract
7. Cover the bowl with plastic wrap making sure the wrap makes contact with the custard. This is to prevent a film from forming during the chilling process. Transfer to the fridge and chill for at least 4 hours or overnight.
8. Prepare your ice cream maker according to the manufacturer's instructions. Add the custard to the ice cream maker and churn until a soft serve consistency is reached, 20-40 minutes. Transfer to your desired container and freeze for at least 12 hours.