A combo of cocoa powder and melted chocolate makes for a rich, ultra-chocolaty dessert. We updated the recipe to use heavy cream in place of the half-and-half in the original. Note: If you're using a 1 1/2-quart tabletop ice-cream maker, it'll be pretty full.
--Recipe by Julianna Grimes, July 2006
Cooking Light JANUARY 2012
1. Combine sugar and cocoa in a medium, heavy saucepan over medium-low heat. Add 1/2 cup milk and egg yolks, stirring well. Stir in remaining 2 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.
2. Place cream in a medium microwave-safe bowl; microwave at HIGH 1 1/2 minutes or until cream boils. Add chocolate to cream; stir until smooth. Add cream mixture to pan; stir until smooth. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.
3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
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