Chocolate Truffle Ice Cream

I made this for my family while my mom was visiting, but I started it too late and so nobody had any. It is delightfully still in the freezer and all mineminemine. As soon as I crowed about this on Facebook, y'all were asking for the recipe.

Always happy to oblige...


1 1/2 c. heavy cream
1/2 c. milk
3/4 c. sugar
2 tbsp. cocoa
1/8 tsp. salt
2 egg yolks
2 oz. semi-sweet chocolate
1 tsp. vanilla

In a heavy saucepan, combine milk, cream, sugar, cocoa and salt. Cook over medium heat, stirring, until sugar is dissolved and cocoa is well-mixed.

Whisk yolks in a small bowl. Stir in about 1/2 cup of the hot mixture into the yolk and whisk to temper them. Return egg mixture to the pan, whisking constantly.

Cook mixture on stovetop until it reaches 160 degrees or it coats the back of a metal spoon. Remove from heat and stir in chocolate (chocolate chips are better than the one-ounce blocks for quick melting). Then add vanilla.

Let cool, cover and chill in the fridge for at least six hours. (You can speed this up in the freezer, but the consistency will suffer.) Whisk to blend.

Pour into ice cream maker according to its directions. Allow to mix until desired consistency; freeze in airtight container if you don't like it soft serve.