6 ounces semisweet or bittersweet chocolate, chopped
1 cup sugar
1/2 cup Dutch processed cocoa
1 1/2 cups heavy cream
1 cup milk
3 egg yolks
In a saucepan, combine sugar and cocoa. Whisk in cream and milk. Bring to a boil, stirring occasionally. Take off heat while preparing the yolks. In a bowl, whisk egg yolks till smooth. Slowly add a thin stream of the hot chocolate mixture to the eggs, whisking constantly so as not to cook the eggs. After a cup or so has been incorporated, add the egg liquid back to the pan and cook, stirring constantly till the liquid reaches a temperature of 170º (mine was there almost immediately). Pour liquid through a sieve into a clean bowl, cover with plastic and chill for at least 3 hours.
After the custard has chilled, transfer into an electric mixer and beat till thick and fluffy. Freeze ice cream in the ice cream maker. Mixture will still be soft. Place in an airtight container and put in freezer till hard