Double Chocolate Ice Cream

The combination of cocoa powder and melted chocolate makes for a rich, ultra-chocolate dessert. We've updated the recipe to use heavy cream instead of halving, as in the original. Note: If you use a 1 1/2-quart tabletop ice cream maker, it will turn out quite fluffy. - Recipe by Julianne Grimes, July 2006
Combine sugar and cocoa in a medium saucepan over medium-low heat. Add 1/2 cup milk and egg yolks, mixing well. Add the remaining 2 cups of milk. Cook for 12 minutes or until the thermometer reads 160 °, stirring constantly. Remove from heat.Place the cream in a medium-sized bowl suitable for a microwave oven; reheat in the microwave on high power for 1 1/2 minutes or until the cream comes to a boil. Add the chocolate to the cream; stir until smooth. Add the cream mixture to the pan; mix until smooth. Place the mold in a large bowl with ice. Allow to cool completely, stirring occasionally.Pour the mixture into the freezer compartment of the ice cream freezer; freeze according to the manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze for 1 hour or until frozen.