Instructions

• Step 1: Boil milk Add the milk, cream, and vanilla extract to a pot and bring it just to a boil. Cover the pot and remove it from heat.
• Step 2: Chop chocolate Chop the chocolate into fine pieces and set it aside.
• Step 3: Dissolve sugar Stir together 1/2 cup sugar with water in a pot until the sugar dissolves and the mixture boils and turns to a deep caramel-colored syrup.
• TIP: Wash off any sugar crystals on the side of the pot by swirling the liquid around in the pot.
• Step 4: Whisk in cream Whisk the warm cream mixture into the syrup over low heat until the liquid is smooth and any sugar crystals have dissolved.
• Step 5: Beat yolks Beat the egg yolks with the salt and remaining 3 tablespoons sugar in a large bowl with an electric mixer at high speed. Continue beating the egg mixture until it increases three-fold in volume and thickens, about six to eight minutes with a hand mixer.
• TIP: Start the mixer on low speed and work up to avoid splattering the counter top and your shirt with eggs.
• Step 6: Mix eggs and syrup Add the hot syrup mixture to the yolks in a slow stream, whisking, then transfer the custard to a saucepan.
• Step 7: Cook the cream Cook the creamy mixture over moderately low heat, stirring constantly, until the custard is slightly thickened.
• TIP: Do not let the cream mixture boil, it may ruin the ice cream.
• Step 8: Add chocolate Force the warm custard through a fine-mesh sieve into a bowl with the chopped chocolate and let it stand one minute. Then, whisk the mixture until it is smooth.
• Step 9: Let cool Cool the custard to room temperature, stirring occasionally, for about 35 minutes.
• Step 10: Freeze custard Freeze the custard in an ice cream maker, and put it in the freezer in a covered container to harden for at least 1 hour. Then, scoop, serve, and enjoy!
• FACT: Ice cream soda was first served in both Chicago and Philadelphia in 1874.

You Will Need

• 1 c. whole milk
• 1 c. heavy cream
• 1/2 tsp. vanilla extract
• 7 oz. 70% cacao chocolate
• finely chopped
• 1/2 c. plus 3 tbsp sugar
• 3 tbsp. water
• 6 large egg yolks
• 1/8 tsp. salt
• Equipment:
• Whisk
• Electric mixer
• Fine-mesh sieve
• Ice-cream maker