Chocolate Shop Ice Cream



½ cup Chocolate Shop
6 large egg yolks
2 cups heavy cream
1 cup milk
½ cup sugar


Mix egg yolks in a small bowl.

In a saucepan, combine the heavy cream, milk, and sugar over medium heat and let simmer, stirring to dissolve the sugar (about 4 minutes). Remove from heat and gradually whisk in egg yolks.

Return saucepan to medium heat, stirring constantly, until the custard is thick enough to coat the back of a spoon (about 5 minutes). Don't let the custard boil or it will curdle.

Strain the custard into a bowl, stir in chocolate shop, and let cool. Cover and refrigerate until thoroughly chilled (about 1 hour). Let ice cream churn in ice cream maker for 1 hour, or until desired consistency. Cover and store in freezer until serving time.

Recipe by Katy Heins