Skill required: Ice cream lover
3 1/2 ounces 62% semisweet chocolate, finely chopped
4 large egg yolks
3/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 3 tablespoons unsweetened cocoa powder
2 cups whole milk
2 teaspoons water
1. Place the chocolate in a large bowl. Set a fine-mesh strainer over the bowl, and set aside.
2. In a medium bowl, whisk the yolks and 3/4 cup of the sugar until slightly paler in color.
3. Add the cocoa and whisk until a paste forms.
4. In a medium saucepan, bring the milk to a boil over medium heat.
5. Whisking constantly, slowly pour the milk into the cocoa mixture, and whisk until smooth.
6. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, about 3 minutes.
7. Strain the hot mixture onto the chocolate. Stir until the chocolate is completely melted.
8. Place the remaining 2 tablespoons sugar and the water in a small saucepan and bring to a boil over high heat, stirring to dissolve the sugar.
9. Continue to cook, without stirring, until the caramel is dark brown, swirling the pan occasionally so the caramel colors evenly.
10.Remove the pan from the heat. Immediately pour the caramel into the chocolate mixture, whisking constantly. If any of the caramel solidifies into small chunks, strain the mixture.
11.Let cool, cover with plastic wrap, and refrigerate for several hours, or overnight.
12.Place the ice cream base in an ice cream maker and freeze following the manufacturer’s instructions. For a firmer texture, transfer to a covered container and freeze for at least 2 hours before serving.
Yield: 4 servings (I always double this recipe.)
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