Dark Chocolate Ice Cream
| 1 | qt | Half and Half |
| 8 | oz | Unsweetened baking chocolate (may need to up this to 12oz) |
| 3/4 | c | egg yolks (about 10 egg yolks) |
| 1 | c | granulated sugar |
| 1 | c | Hershey's cocoa powder |
Place the sugar, eggs and cocoa powder in a stand mixer and whip for the whole time that it takes to scald the cream. The eggs will get very light and fluffy. If the egg mixture seems a little thick and it is not getting fluffy, add a couple tablespoons of cream to the mixture. While the eggs are whipping, place the cream and baking chocolate in a sauce pan over medium-low heat. Whisk constantly until the chocolate melts. After the chocolate melts, wait for the cream to scald (wait for small bubbles to form around the sides, but don't simmer or boil), stirring frequently.
When the cream is ready, turn the mixer down to low. Rigorously, whisk the cream mixture to ensure the chocolate is incorporated. Very slowly drizzle 1 cup of the hot cream into the eggs. If you do this very slowly, the eggs won't scramble. Add another cup of cream to the eggs. At this point the eggs should be very warm. You can safely add the rest of the cream. Make sure it is all thoroughly mixed.
Cover the mixture and place in the refrigerator. Chill to at least 40F. Follow your ice cream maker's instructions for freezing.
This recipe is based on this recipe from chef David Blaine's blog.
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