Deep Dark Chocolate Ice Cream

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 2 1/4 cups whole milk
• 2 1/4 cups heavy cream
• 1 vanilla bean
• 1 1/8 cups granulated sugar
• 1 1/8 cups dutch process cocoa
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons pure vanilla extract
• 12 ounces bittersweet chocolate, chopped (i had fantasitc results with ghirardelli)

Recipe

• 1 in a large saucepan, combine the whole milk and heavy cream over medium-low heat. with a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the "seeds" of the vanilla bean.
• 2 stir the seeds and bean pod into the milk/cream mixture. simmer the milk/cream mixture over low heat for 30 minutes. remove the vanilla bean pod and discard it or rinse and reserve for another use.
• 3 combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise.
• 4 measure out 1 cup of the hot milk/cream mixture. with the mixer on low speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. stir the chopped chocolate into the saucepan with the hot milk/cream. stir the egg mixture into the hot milk/cream. cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. transfer the chocolate mixture to a bowl and stir in vanilla. cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.
• 5 pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. the ice cream will have a soft, creamy texture. if a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. remove from freezer about 15 minutes before serving.