2tablespoonschocolate shards(available in baking supply stores)
Place the cocoa powder, coffee granules and two cups of cream in a sauce pan. Over medium heat, with constant stirring, bring the mixture to a simmer. Add the remaining cream and milk, stir and cook until simmering.
In a large bowl, mix the egg yolks and sugar until light-colored and smooth.
Temper the egg yolks. Pour about a third of the cream mixture slowly into the egg mixture, stirring briskly as you pour.
Pour the tempered egg yolks into the saucepan and mix.
Cool the custard to room temperature. Chill for six hours.
Scrape the custard into the ice cream machine and process according to manufacturer's direction until you reach the desired consistency (I use a Cuisinart Pure Indulgence™ 2 Qt. Frozen Yogurt-Sorbet & Ice Cream Maker and processing took 35 minutes). Add the chocolate shards and salt during the last five minutes of processing.
Serve the double chocolate ice cream immediately (soft serve stage) or freeze for a couple of hours for a firmer ice cream.
Double Chocolate Ice Cream printed from https://casaveneracion.com/double-chocolate-ice-cream/ for personal use only. Not for republication nor distribution.