Espresso Chocolate Ice Cream
6 large egg yolks
1/2 cup sugar
2-1/3 cups milk
5 ounces bittersweet Chocolate, coarsely chopped
1tablespoon ground espresso powder
Whisk together egg yolks and sugar in medium bowl. Heat 2 cups of the milk to boil in medium saucepan over medium-high heat. Slowly whisk about 1 cup hot milk into egg mixture. Pour mixture back into pan. Reduce heat to medium-low. Cook, stirring constantly, until mixture coats back of wooden spoon, about 5 minutes. Stir in remaining 1/3 cup milk, chocolate and espresso powder. Cook, stirring frequently, until chocolate melts. Pour mixture into medium bowl. Place bowl over larger bowl filled with ice water. Stir mixture until cool to touch, being careful not to get any water into bowl. Cover; refrigerate at least 1 hour or overnight. Transfer to ice cream-maker and freeze according to manufacturer’s direction.