Ingredients:
4 Quarts
3 cups sugar
4 cups milk
1 tsp salt
1/2 cup unsweetened cocoa powder
12 egg yolks, lightly beaten
8 ounces semisweet chocolate, chopped
8 cups heavy cream
4 tsp vanilla extract
6 Quarts
4 1/2 cups sugar
6 cups milk
1 1/2 teaspoon salt
3/4 cup unsweetened cocoa powder
18 egg yolk, lightly beaten
12 ounces semisweet chocolate, chopped
12 cups heavy cream
6 teaspoon vanilla extract
Directions:
- Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly.
- Bring to a simmer.
- Place the egg yolks into a small bowl.
- Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan.
- Heat until thickened, but do not boil.
- Remove from the heat, and stir in the chopped chocolate until chocolate is melted.
- Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
- When chocolate mixture has completely cooled, stir in the cream, and vanilla.
- Pour into an ice cream maker, and freeze according to manufacturer’s Directions.