Dark Chocolate Ice Cream


  • 6 egg yolks
  • 1 cup sugar
  • 4 cups half & half
  • 16 oz 70% dark chocolate

Special Equipment

  • ice cream maker


  1. Slowly heat the half & half on medium heat, stirring regularly. Bring to a boil and immediately remove from heat
  2. Whisk egg yolks thoroughly and then whisk in the sugar. Beat until the mixture turns deep yellow and creamy in texture
  3. Stir the chocolate into the half & half until blended thoroughly. Try not to aerate the mixture
  4. Slowly whisk the chocolate mixture into the yolk mixture whisking constantly until blended. Be careful not to scramble the eggs
  5. Place this bowl over a pot of boiling water. Whisk the mixture regularly until it seems slightly thickened and the mixture is hot. This process should take between 7 and 8 minutes. Again, be careful not to cook the eggs
  6. As soon as the mixture thickly coats the back of a spoon, it's ready. Remove from heat immediately, and set aside to cool. To prevent a skin from forming, lay some plastic wrap across the surface. Refrigerate until slightly cooled
  7. Freeze using your ice cream maker of choice according to manufacturers instructions (can take from 35 to 60 minutes depending on machine)