Mocha Ice Cream

This decadent homemade chocolate ice cream recipe takes on a rich flavor thanks to brewed coffee and semi-sweet chocolate, and creaminess thanks to egg custard made with whipped cream and halved.
Heat the chocolate in a 1-liter microwave-safe bowl over high heat for 1 1/2 minutes or until it melts, stirring twice; add the brewed coffee. Set the chocolate mixture aside.In a heavy saucepan over medium-high heat, bring the whipped cream, baking powder, 1/2 cup sugar, and coffee granules to a boil, stirring until the sugar and coffee are dissolved.Beat the egg yolks and remaining 1/4 cup sugar on high speed with an electric mixer until thick and pale. Using a mixer on low speed, gradually pour the hot cream mixture into the egg yolk mixture; return to the pan.Cook over medium heat, stirring constantly, for 6 to 8 minutes or until the mixture thickens and covers a spoon. Remove from heat; add chocolate mixture. Cover and refrigerate for 2 hours.Pour the chilled mixture into a freezing container from a 5-liter manual-flip freezer or electric freezer. Freeze according to the manufacturer's instructions.Put more ice and rock salt in the freezer and let stand for 1 hour. Serve ice cream with cookies if desired.