chocolate ice cream

Of course I'm going to make chocolate ice cream. Duh.

But here's the deal. It takes a bit more work because chocolate and milk...no matter how much they go together...need some help to mix. While chocolate is fairly easy to melt (just hold some in your hand), it immediately seizes up once you pour the thing into milk. You've got to warm that milk but not cook the eggs...

Or use cocoa powder, which is easy and delivers a rich, chocolatey taste. Be sure to get the good stuff: Dutch process or extra brute.

Ingredients

2 eggs
1 cup sugar
2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup unsweetened cocoa powder
pinch kosher salt
2 tbsp roasted almonds, crushed (optional)
1 tbsp cocoa nibs (optional)

1 quart

Directions

Whisk the eggs and sugar until they turn light in color. Then whisk in the cream, milk, chocolate, and salt.

Transfer the mixture to an ice cream maker and churn according to your machine. Right before it's done, add in whatever you want. I like almonds and cocoa nibs.

Transfer to freezer-safe containers and freeze for at least 4 hours before serving.

5 hours