Super Double Dark Chocolate Ice Cream

This ice cream is the height of decadence with nothing but chocolate bliss

INGREDIENTS | YIELD: 1 QUART
1½ cups heavy cream
6 ounces dark chocolate, finely chopped 1 cup whole milk
½ cup dark brown sugar
⅓ cup dark cocoa powder 1 teaspoon salt
4 egg yolks
⅓ cup dark chocolate chunks, about
¼ pieces

Chocolate
Switzerland is one of the top countries when it comes to chocolate consumption. The Swiss eat roughly 22 pounds of chocolate per person per year. U.S. citizens consume about 11 pounds per person each year.

1. Bring ¾ cup of the heavy cream to a boil in a small saucepan. Place chopped dark chocolate into a medium bowl, then pour heated cream over dark chocolate. Allow to sit for 2 minutes, then stir gently until silky and smooth. Set aside.
2. In a medium saucepan, bring remaining cream, milk, brown sugar, cocoa powder, and salt to a simmer. Remove from heat. Whisk egg yolks in a small bowl, and slowly add milk mixture, whisking all the while to temper the yolks. Return to heat, and stir constantly until steaming and thickened.
3. Slowly add the egg mixture to the chocolate mixture. Stir to combine. Refrigerate 4 hours to overnight.
4. Add to ice cream maker and follow manufacturer’s instructions for freezing. Before storing, fold in chocolate chunks.