- 3 ounces bittersweet chocolate
- 1½ cups unsweetened cocoa powder
- 3½ cups whole milk
- ½ cup heavy cream
- 1 cup super fine granulated sugar
- 6 large eggs
- 1½ tablespoons corn starch
1/ Chop chocolate. In a medium saucepan place milk, cream, and 1/2 cup sugar. Heat slowly and stir until sugar dissolves. Turn off heat and add chocolate and cocoa powder, whisking until smooth.
2/ In a bowl place remaining sugar, eggs, and cornstarch; beat until thickened. Pour sugar and egg mixture slowly into chocolate mixture, cook over medium-low heat stirring constantly until temperature is 165°F.
3/ Prepare a large bowl of ice water. Empty saucepan contents into a heat safe bowl and place bowl in ice water. When cool, cover and refrigerate until ready to place in ice cream freezer.
About this recipe
Recipe courtesy of the Nashvillian chocolate temple, Goozy.