Chocolate Ice Cream

OK, Summer is here...well, it will be on the calendar as of Tuesday.  It's time to dust off the ice cream machine again.  I found this recipe and it sounds more like a truffle than  ice cream.  We'll have to try it and see.

7oz. dark chocolate (70% to 75% cacao), finely chopped
2 C. plus 2 tbsp. whole milk
1/2 C. unsweetened cocoa powder
6 large egg yolks
13 tbsp. sugar, divided
1/4 C. heavy whipping cream

Place chocolate in a medium metal bowl.  Set bowl over a saucepan of barely simmering water.  Stir chocolate until melted and smooth.  Set melted chocolate aside; let cool slightly.

Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.

Using an electric mixer, beat egg yolks and 7tbsp. sugar in another medium bowl until very thick ribbons form, about 2 minutes.  Whisking constantly, gradually add hot milk mixture to egg yolk mixture.  Return mixture to saucepan.  Add melted chocolate and whisk to blend.  Stir over low heat until slightly thickened and an instant read thermometer registers 175 degrees; about 5 minutes.  Transfer chocolate custard to a large bowl and place over another large bowl of ice water.  Stir until custard is cool.

Bring the remaining 6tbsp. sugar and 2tbsp. water to a boil in a small heavy, deep saucepan over medium high heat, stirring until sugar dissolves.  Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes.  Gradually whisk in cream (mixture will bubble vigorously).  Whisk caramel into chocolate custard.  Strain into a large container; cover and chill for 2 days.

Process custard in an ice cream machine according to manufacturers directions.  Transfer to another container; freeze for 3 days before eating.  Keep frozen.