7 ounces semisweet chocolate, chopped or 1 cup semisweet chocolate chips

2 ½ cups milk

6 large egg yolks

¾ cup sugar

2 cups heavy cream

2 teaspoons vanilla extract


Place the chocolate into a medium bowl, place the bowl over a medium pan of simmering water, and heat, stirring frequently, until melted. Bring the milk to a bare simmer in a small, heavy saucepan. Whisk together the yolks and sugar in a large bowl. Continue whisking while adding the hot milk in a thin stream. Place the bowl with the yolk mixture over the pan of simmering water, and heat, whisking constantly, for 8 to 10 minutes, or until it thickens and coats the back of a spoon. Immediately strain through a fine mesh sieve into a clean bowl and whisk in the chocolate, cream, and vanilla. Chill over an ice bath until ice-cold. Transfer to an ice cream maker and churn until frozen. Transfer to a container and freeze for 4 to 6 hours before serving.  


Makes about 2 quarts. For the best texture, enjoy within a day or two of churning.