Premium Chocolate Ice Cream

From our Cuisinart Ice Cream Maker instruction booklet.

Requires time to cool, possibly overnight.
Make sure a freezer bowl is ready, and pre-chill the storage container!
Makes 8 small servings.

INGREDIENTS

NOTE: Other recipes, like the one below, have a higher cream to milk ratio, such as 2 cups cream and 1 cup milk. The recipe here has been modified to reflect that ratio.

2-3 cups heavy cream
1-2 cups whole milk 

1/4 cup + 1 Tbl cooking oil
1 short cup cocoa
2-3 cups heavy cream
1-2 cups whole milk
2 egg yolks
1/2 to 3/4 cup sugar
1 Tbl vanilla

PREPARATION

1. In a medium saucepan, combine oil, cocoa, cream, and milk and heat over medium until mixture almost boils and cocoa is mixed in. Reduce heat to low.

2. While cocoa mixture is heating, in a small bowl beat yolks, sugar, and vanilla until light yellow and smooth, about 1-2 minutes. Set aside.

3. When cocoa mixture is ready, add 4 Tbl of warm mixture to egg mixture and stir until combined.

4. Gradually add egg mixture to warm cocoa mixture in saucepan, stirring continuously to prevent the eggs from curdling.

5. Cook over low heat and continue stirring until slightly thickened and mixture coats the back of a metal spoon, between 4-10 minutes. Temperature should be about 170-175F.

To check for thickness, when the back of the spoon is coated, swipe vertically across the spoon. If the path left behind fills in, it needs more time.

6. Cool initially in ice bath, stirring frequently to prevent a skin from forming (30-60 min.); put in a chilled covered container overnight in the fridge.

7. After mixture is cool, stir gently and pour into freezer bowl that is set up in ice cream machine. Turn machine on and let mix until it thickens, 25-30 mins.

8. Transfer ice cream to airtight container and freeze.