Chocolate Truffle Ice Cream - cooking recipe

Ingredients

1/2 cup sugar
2 large egg yolks
1 cup milk
1/4 cup cocoa powder
1 1/2 cups heavy cream
6 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract

Preparation

In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow; set aside.
Bring the milk to a simmer in a saucepan; whisk in the cocoa and bring the milk back to a simmer; simmer 3 minutes, stirring constantly.
Slowly beat the hot milk mixture into the egg mixture.
Pour the entire mixture back into the pan and place over low heat.
Stir constantly with a whisk or wooden spoon until the custard thickens slightly; be careful not to let the mixture boil or the eggs will scramble.
Remove from heat and pour the hot custard through a strainer into a large, clean bowl; set aside.
Bring the cream to a simmer in a small saucepan; immediately remove from the heat and pour the cream over the chopped chocolate in a bowl.
Stir until the chocolate is melted and the mixture is smooth.
Combine the chocolate mixtures, then stir in the vanilla; cover and refrigerate until cold or overnight.
Stir the chilled custard; freeze in 1 or 2 batches in your ice cream maker according to the manufacturer's directions.
When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.