Double Chocolate Chip Ice Cream

1. 1

   Finely chop 3 ounces of the chocolate and place into a large bowl. Place a sieve over the bowl and set aside.

2. 2

   Combine cream, milk, cocoa, espresso and salt in a medium saucepan. Warm over medium heat until the mixture comes to a slight simmer.

3. 3

   Meanwhile, beat egg yolks and sugar until pale and creamy, about 3-5 minutes. Temper eggs by slowly pouring about a 1/2 cup of the cream mixture into the egg mixture, while constantly whisking. Pour the tempered egg mixture into the pot, while vigorously whisking. Continue to whisk, scraping down the sides of the pan, for about 3-5 minutes or until custard is thick enough to coat the back of a spoon. Stir in vanilla.

4. 4

   Pour ice cream base over the bowl of chopped chocolate through the sieve to remove any lumps. Whisk in chocolate to melt and incorporate. Cool at room temperature. Cover with plastic wrap touching the surface to avoid forming a skin. Chill in fridge at least 4-6 hours or up to 24 hours.

5. 5

   Chop the remaining chocolate into small chunks. Freeze the ice cream base using a machine according to the manufacturer's instructions. When it's about 3/4 of the way frozen, add chopped chocolate and continue to churn until done. Transfer to the freezer to freeze completely. For easier scooping, allow to come to room temperature for about 10 minutes before serving. Enjoy.

* Per serving · 4 servings · Values may vary.

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