Chocolate Ice Cream - cooking recipe

Ingredients

1 cup sugar
3 large eggs
1 cup cocoa powder
1 1/2 cups milk
1 cup heavy cream
1 tablespoon vanilla extract

Preparation

Add the sugar, eggs, and cocoa to the container of a food processor; blend until smooth.
Add the milk to a heavy medium-size saucepan; bring to a boil.
With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube; process until well blended.
Pour the mixture back into the saucepan and put over low heat.
Stir constantly using a whisk or wooden spoon; continue stirring until the custard thickens slightly (do not let the mixture boil or the eggs will scramble).
Remove pan from heat and pour the custard mixture through a strainer into a large clean bowl.
Allow the custard to cool slightly.
Stir in the cream and vanilla.
Cover and refrigerate until cold or overnight.
Stir the chilled custard; freeze in one or two batches in an ice cream machine according to manufacturer's directions.
The ice cream will be soft but ready to eat; if you want a firmer ice cream, freeze in a freezer-safe container for 2 hours.