7 ounces chocolate dark 70% 75% finely chopped ( to cacao)
6 large egg yolks
0.3 cup heavy whipping cream
13 tablespoons sugar divided
0.3 cup cocoa powder unsweetened
2 cups milk whole
Equipment
bowl
frying pan
sauce pan
whisk
hand mixer
kitchen thermometer
pastry brush
Directions
Place chocolate in a medium metalbowl. Set bowl over a saucepan of barelysimmering water. Stir chocolate untilmelted and smooth. Set melted chocolateaside; let cool slightly.
Whisk milk and cocoa powder in amedium heavy saucepan over mediumheat until mixture begins to boil; set aside.
Using an electric mixer, beat eggyolks and 7 tablespoons of sugar in another mediumbowl until very thick ribbons form, about2 minutes.
Whisking constantly, graduallyadd hot milk mixture to egg yolk mixture.Return mixture to saucepan.
Add meltedchocolate and whisk to blend. Stir overlow heat until slightly thickened andan instant-read thermometer registers175° about 5 minutes.
Transfer chocolatecustard to a large bowl and place overanother large bowl of ice water. Stir untilchocolate custard is cool.
Bring remaining 6 tablespoons sugar and 2tablespoons water to a boil in a small heavy, deepsaucepan over medium-high heat, stirringuntil sugar dissolves. Boil, occasionallyswirling pan and brushing down sideswith a wet pastry brush (do not stir), untila dark amber color forms, about 5 minutes.Gradually whisk in cream (mixture willbubble vigorously).
Whisk caramel intochocolate custard. Strain into a large container;cover and chill for 2 days.
Process custard in an ice cream machineaccording to manufacturer's instructions.
Transfer to another container; freeze for3 days before eating. DO AHEAD: Ice creamcan be made 3 days ahead. Keep frozen.
