French Chocolate Silk Ice Cream

From John's Recipe Collection

Yield: 1 quart

Beat the milk and egg yolks together. Blend in the sugar.

Cook the custard over medium heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon. This should happen at about 165°F - 170°F. If the custard starts to fill with lots of tiny flecks, you've cooked it too far - stop! Remove the custard from the heat. Sift the cocoa into it while beating it, and continue to beat until well blended. A stick-blender is handy for this step. Cool the custard to refrigerator temperature, then add the cream and vanilla. Mix well.

Freeze using your method of choice.

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