Deep, delicious chocolate flavor. Pure and simple ingredients. Ice cream base can be made ahead. Once churned, this will need a few hours in the freezer to harden. I enjoy this ice creamed topped with almonds, but use your imagination!
1-½ cup heavy cream
1-½ cup low fat milk
½ cup unsweetened cocoa powder
4oz semisweet chocolate chips (This is a heaping ½ cup of chocolate chips)
4 Large egg yolks
¾ cups sugar (regular white sugar)
1 teaspoon vanilla extract
Pour cream and milk into saucepan.
Bring to simmer over medium heat.
In medium bowl, combine egg yolks, sugar, cocoa powder and vanilla.
Whisk until thoroughly combined.
Once cream/milk mixture has come to a simmer, remove from heat.
Add about 1 cup of cream/milk mixture to sugar/egg/cocoa mixture and whisk together to "temper." This will prevent the egg yolks from cooking.
Add the remainder of the milk/cream mixture a little at a time, whisking well as you go along.
Add chocolate chips and whisk until chips are melted.
Pour all back into saucepan and stir constantly with wooden spoon over low-medium heat for approximately 5-10 minutes.
Mixture is thick enough when you run your finger across spoon and liquid doesn't run back in on itself.
Pour mixture through fine mesh strainer into medium bowl.
Place in freezer for approximately 20 minutes until thoroughly chilled.
Freeze in ice cream maker according to manufacturer's instructions.