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This recipe yields 1 quart.
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1. Separate the egg yolks from the whites. Set the whites aside.
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2. Whisk together the yolks, 2 tablespoons of white sugar and the salt in a medium-sized non-metal bowl. Set aside.
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3. In a medium saucepan, add the remaining sugar, the milk and the heavy cream. Bring almost to a boil over medium high heat. To temper the egg yolk mixture (prevent the eggs from scrambling), add a few tablespoons of the hot milk mixture to the yolks making sure to whisk constantly as you drizzle it in. Add a little more of the milk mixture to finish raising the temperature of the egg yolks.
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4. Return the tempered egg yolks to the pot with the rest of the milk mixture. Stir the mixture over medium heat until it thickens and coats the back of the spoon. This will take about 3 to 5 minutes. If using a thermometer, the custard will register 175 degrees F when done.
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5. Reduce the heat to low, add in the chocolate pieces and whisk until the chocolate is fully incorporated.
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6. Place the pan with the custard in a large bowl filled with ice and cold water. Stir to cool the custard. Add in the vanilla and combine. Remove the pan from the water bath and cover the custard with a piece of plastic wrap. Chill the mixture in the refrigerator for at least two hours or overnight if you have the time.
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7. Put the chilled mixture into your ice cream maker and freeze according to the manufacturer's directions.
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8. Serve in small bowls or with my Decadent Hot Chocolate.
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This recipe was adapted from the September, 1992 Chocolatier Magazine.
