Chocolate Ice Cream

Instructions

1. In a pot off the heat, whisk the egg yolks and sugar until smooth. Whisk in the cream and milk.
2. Cook over medium heat, stirring constantly with a wooden spoon, scraping the sides and bottom of the pan, until the mixture begins to simmer, thickens and coats the back of a spoon, about 10 minutes. Remove from the heat and add the chocolate, mixing until smooth.
3. Pour into a bowl. Cover with plastic wrap directly on the surface of the mixture. Let cool then refrigerate for 2 hours or until completely chilled. Strain the mixture through a sieve.
4. Pour the chilled mixture into an ice cream maker and churn for 20 minutes or according to the instructions, until the ice cream has set.
5. Transfer to an airtight container and freeze for 2 hours or until firm. Let the ice cream sit at room temperature for a few minutes before serving, if needed. The ice cream will keep for 2 weeks in the freezer.