This really is velvety and delicious--an excellent no cook custard-style ice cream. Be sure to beat your egg yolks for 1-2 minutes, until they are light and fluffy, before continuing with the recipe, which will help ensure the very best consistency of the ice cream. Knowing that using all heavy cream can result in a greasy mouth feel, I substituted half and half for 2/3 c. of the cream, tho' milk could just as easily have been used. To intensify the flavor I increased the cocoa to 1/2 cup, added 1 tsp. vanilla, and a pinch of salt. For the chocolate, I added small chunks of a good quality semi-sweet chocolate bar during the last minute or two of churning. Just perfect.
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This really is velvety and delicious--an excellent no cook custard-style ice cream. Be sure to...