- 2 ounces unsweetened chocolate
- 1/3 cup unsweetened cocoa powder
- 1 1/2 cups milk
- 2 large eggs
- 1 cup sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Melt the chocolate in the top of a double boiler over hot but not boiling water.Gradually whisk in the cocoa and heat, stirring constantly, until smooth. The chocolate may seize or clump- the milk will fix this when it's added.Whisk in the milk, a little at a time and heat until completely blended. Allow to cool completely.
Separately,whisk the eggs in a mixing bowl until light a fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Add the cream and vanilla, whisk to blend. Pour the cooled chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending upon your refrigerator.
Transfer the mixture to you ice cream maker and freeze according to the manufacturer's directions.