Ingredients
4 egg yolks
2/3 cup granulated sugar
2 cups milk
3 1/2 ounces bittersweet chocolate
1 1/2 ounces unsweetened cocoa powder
2 tablespoons granulated sugar
Preparation
In a bowl, beat the egg yolks with a whisk and gradually add the two-thirds cup of sugar until the mixture is creamy and pale yellow.
In a saucepan, bring the milk to a boil, remove from the heat, and very slowly pour in the egg-yolk mixture, stirring constantly and quickly, being careful not to curdle the eggs.
Melt the chocolate in a double boiler and stir until smooth and satiny. Pour into the custard mixture and blend.
Add the cocoa powder and mix well. Pour into a large saucepan and place over medium heat, but do not boil. Stir until the mixture thickens slightly and coats a wooden spoon.
Now, here’s what makes this chocolate ice cream different from the others:
Heat the two tablespoons of sugar with two teaspoons of water in a saucepan until a dark-brown caramel is formed (don’t burn the caramel!).
Add the caramel to the custard and blend thoroughly. Remove from the heat, pour into a clean bowl, and let cool in the refrigerator for about half an hour.
Transfer the mixture to an ice-cream maker and follow the instructions. The final product should have a smooth, resilient texture, not soupy or too firm.
