2squaresbaking chocolateunsweetened, cut into chunks
2cupshalf-and-half
1cupsugar
1/4teaspoonssea salt
1/3cupcocoa powderunsweetened
9egg yolks
4teaspoonsvanilla
1tablespoonsinstant espresso powder
1/8teaspoonsalt
1cupchocolate covered espresso beanschopped
Instructions
INSTRUCTIONS
In a small saucepan, put 1/2 cup whipping cream, semisweet chocolate, and unsweetened chocolate.
Stir frequently while heat on medium-low heat until the chocolate melts. Take off of heat and set the mixture aside.
In a medium saucepan over medium heat, heat half and half scalding but not boiling, stir often. Take away from heat and set aside.
In a small bowl, add sugar and cocoa powder. Set to the side.
Add egg yolks to a stand mixer. Attach a bowl and wire whip to the mixer (not the freezing bowl). Turn on speed 2, add sugar mixture gradually, mix for about 30 seconds, or until blended and slightly thick.
In speed 2, gradually add chocolate mixture and half-and-half; mix until well blended.
Put half-and-half mixture in the medium saucepan;
While consistently stirring, cook over medium heat until small bubbles form and mixture is steamy, not boiling.
Move half-and-half to a large bowl, add remaining 1 1/2 cups whipping cream, vanilla and salt.
Cover and chill for at least 8 hours.
Add on your freezer bowl, dasher and drive assembly. Turn on stirring to speed I.
Using a bowl with a pouring spout, add mixture to the freezing bowl. Continue stirring Speed I, for 10 to 15 minutes or until the consistency you would like.
Add chopped chocolate covered espresso beans at the end of freezing. Transfer ice cream to serving dishes or put in an airtight container in freezer.