Triple Chocolate Ice Cream

Makes about 4 cups

Ingredients:
2 cups whipping cream, divided
2 squares (1 oz each) semisweet baking chocolate, cut into chunks
2 squares (1 oz each) unsweetened baking chocolate, cut into chunks
2 cups half-and-half
1 cup sugar
1/3 cup unsweetened cocoa powder
8 egg yolks
4 teaspoons vanilla
1/8 teaspoon salt

In a small saucepan, place 1/2 cup whipping cream, semisweet chocolate, and unsweetened chocolate. Heat over medium-low heat until chocolate melts, stirring frequently. Remove from heat. Heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
In a small bowl, combine sugar and cocoa powder. Set aside. Place egg yolks in bowl, mix adding sugar mixture gradually until blended and slightly thickened. Gradually add chocolate mixture and half-and-half; mix until well blended.
Return mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around the edge and mixture is steamy. DO NOT BOIL. Transfer mixture into a large bowl; stir in remaining 1 1/2 cups whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours. Put into ice cream maker and freeze according to the manufacturer's instructions. Ripen (harden) in freezer.

Note: This ice cream rocks! Our favorite thing to do is layer brownie chunks and fudge with the ice cream as we store it in a container to ripen(harden) in the freezer. Triple Chocolate, Brownie Fudge Ice Cream is hard to beat! It's to die for!