Double Chocolate Ice Cream - cooking recipe

Ingredients

1 1/4 cups milk
7 oz semi-sweet chocolate, chopped
1 None vanilla bean, split lengthwise and seeds scraped
3 None egg yolks
1/2 cup sugar
1 1/4 cups heavy cream

Preparation

Place milk, 5 oz of the chocolate and vanilla in a medium saucepan on medium heat. Stir until chocolate melts. Bring almost to a boil. Remove from heat and set aside for 20 mins.
Beat yolks and sugar in a medium bowl until pale. Slowly whisk in milk mixture. Strain into saucepan.
Stir on medium heat for 4-5 mins, until mixture thickens and coats the back of a spoon. Do not boil. Cool to room temperature.
Stir cream into custard mixture. Pour into the bowl of an ice cream machine and churn according manufacturer's directions (about 30 mins). Add remaining 2 oz chopped chocolate in last 5 mins of churning.
Transfer to a chilled 1 1/2-quart freezer container. Freeze until completely firm. Serve in cones or scoops