Dark chocolate ice cream

Ingredients:

• 170 g dark chocolate, broken into large pieces
• 1 cup of milk
• 1/2 cup sugar
• 6 egg yolks
• 1 and 3/4 cups chilled heavy cream
• 2 tsp vanilla extract

Preparation:

1. Place the chocolate in a microwave-safe dish and melt in the microwave in 40-second intervals, stirring after each. Stir until smooth and set aside.
2. In a medium saucepan, combine the milk, sugar, and egg yolks. Cook, stirring, over high heat for 7 minutes, until the sugar has dissolved and the mixture has thickened enough to hold a spoon. Strain the custard through a fine-mesh sieve into a blender.
   
   Add the melted chocolate and blend until smooth, about 1 minute. Add the heavy cream and vanilla and blend for another 30 seconds. Pour into a bowl, cover with plastic wrap, and refrigerate for at least 3 hours, or preferably overnight.
3. Transfer the cooled custard to an ice cream maker and churn according to package directions. Transfer the ice cream to an airtight container and freeze until firm, about 2 hours.