Italian Chocolate Ice Cream

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   In a bowl, beat the egg yolks with a whisk and gradually add the

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   two-thirds cup of sugar until the mixture is creamy and pale yellow.

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   In a saucepan, bring the milk to a boil, remove from the heat, and very

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   slowly pour in the egg-yolk mixture, stirring constantly and quickly,

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   being careful not to curdle the eggs.

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   Melt the chocolate in a double boiler and stir until smooth and

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   satiny. Pour into the custard mixture and blend.

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   Add the cocoa powder and mix well.

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   Pour into a large saucepan and place over medium heat,

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    but do not boil. Stir until the mixture thickens slightly and coats a

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    wooden spoon.

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    Now, here's what makes this chocolate ice cream different from the

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    others:

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    Heat the two tablespoons of sugar with two teaspoons of water

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    in a saucepan until a dark-brown caramel is formed (don't burn the

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    caramel!).

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    Add the caramel to the custard and blend thoroughly.

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    Remove from the heat, pour into a clean bowl, and let cool in the

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    refrigerator for about half an hour.

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    Transfer the mixture to an ice-cream maker and follow the instructions.

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    The final product should have a smooth, resilient texture, not soupy or

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    too firm.

* Per serving · 4 servings · Values may vary.

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