Very Chocolate Ice Cream


3/4 cup white sugar
1 cup milk
1/4 tsp salt
3 T unsweetened cocoa powder
3 egg yolks, lightly beaten
3 oz. semi sweet chocolate bar, chopped
2 cups heavy cream
2 tsp vanilla extract

Combine sugar, milk, salt, and cocoa powder in a medium sauce pan over medium heat, stirring constantly.  Bring to a simmer and lower heat.  In a small glass bowl, add the egg yolks and lightly beat them.  Add about 1/2 cup of the hot chocolate mixture to the egg yolks, whisking constantly.  Add the egg yolk mixture into the sauce pan, whisking constantly.  Heat until thickened, but do not boil.  Remove from the heat and stir in the chopped semi sweet chocolate.  

Pour the mixture into a chilled glass bowl.  Refrigerate for 2 hours, stirring occasionally. 

After the mixture is cool, whisk in the heavy cream and vanilla extract.  Pour into ice cream maker and freeze according to manufacturer's instructions.  Transfer to an airtight container and freeze until ready to serve.  Enjoy!