Dark Chocolate Frozen Custard
Heat milk in a sauce pan over medium-low heat until starts to bubble around the edges. In a medium size mixing bowl, sift cocoa powder. Add yolks and sugar. Whisk mixture, it will be thick.
Pour 1/4 cup of milk into the chocolate mixture at a time- whisking to incorporate. Do not pour all the milk in at once- this will cook your eggs. Return the mixture to the sauce pan and put over low heat. You’re going to want to stir this sauce constantly to prevent burning and cook it over low heat to prevent your eggs from cooking too much. Cook the mixture for 5-6 minutes , until it coats the back of a metal spoon.
Pour custard through a fine mesh sieve into a bowl that will be covered with cellophane and leave in the refrigerator for the next six to eight hours.
After the custard has set, remove from the fridge and take off the plastic wrap. Pour in the cream and vanilla. Mix gently. Pour the mixture into the ice cream maker and follow manufactures instructions.
* Next time I make this I will use castor sugar and dissolve in 1/4c to 1/2c of the heated milk.