Bittersweet Chocolate Ice Cream

1. 1

   Prep your ice cream maker according to the manufacturer's directions.

2. 2

   In a medium sauce pan, heat the half & half until warm- not hot.

3. 3

   In a bowl, whisk the egg yolks until blended.

4. 4

   Add the sugar and about 1/2 of the warm half and half. Stir to combine well and add the mixture back to the saucepan. Whisking briskly while combining.

5. 5

   Cook over medium heat until the mixture coats the back of a silicone spatula (about 10-12 minutes). Remove from heat and add the chocolate and coffee, stir to melt and combine thoroughly.

6. 6

   Place the pan with the custard in an ice bath to cool, stirring occasionally, until it reaches room temperature. Add the whipping cream and vanilla

7. 7

   Pour into another container and chill until cold -several hours-or you are ready pour into the ice cream maker.

8. 8

   Freeze in the ice cream maker according to the manufacturer's directions. Makes about a quart.

* Per serving · 4 servings · Values may vary.

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