CHOCOLATE ICE CREAM, No. 2

Ingredients

• 1 quart Heavy cream
• 1 pint Whole milk (Originally 'new milk'. Substituted with whole milk.)
• 2 each Eggs
• 1 teacup Grated chocolate (Originally 'double vanilla'. Assuming vanilla flavoring is included in the chocolate.)
• 2 cups Granulated sugar (Originally 'pulverized sugar'. Substituted with granulated sugar.)
• 1 teaspoon Cornstarch
• 1 teaspoon Vanilla extract

Instructions

1. 1In a heatproof bowl, whisk together the egg yolks and sugar. Place the bowl over a pot of simmering water (double boiler) and cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This should take about 5-7 minutes. Remove from heat.
2. 2In a small saucepan, dissolve the grated chocolate in a little milk over low heat, stirring constantly until smooth. Be careful not to burn the chocolate.
3. 3Remove the egg mixture from the heat. Mix the melted chocolate into the egg mixture. Then, add the milk, heavy cream, and vanilla extract. Stir well to combine. Let the mixture cool completely in the refrigerator for at least 30 minutes before freezing.
4. 4Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Alternatively, pour the mixture into a freezer-safe container and freeze for at least 4 hours, stirring every hour to break up ice crystals.