Dark Chocolate Ice Cream

INGREDIENTS

• 200g dark chocolate (70% to 75% cacao), finely chopped

• 2 cups plus 2 tablespoons whole milk

• 1/3 cup unsweetened cocoa powder

• 6 large egg yolks

• 13 tablespoons sugar, divided

• 1/4 cup heavy whipping cream

DIRECTIONS

• Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.

• Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.

• Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened, about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.

• Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber colour forms, about 5 minutes. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.

• Process custard in an ice cream machine according to manufacturer's instructions. Transfer to another container; freeze for 3 days before eating, Keep frozen.