Ingredients

3/4 cup whole milk
1/2 cup heavy cream
1 vanilla bean, split and seeds scraped

8 ounces granulated sugar
10 egg yolks
1/2 teaspoon vanilla extract
6 ounces sweet dark chocolate, chopped

Instructions

Place whole milk, heavy cream, and vanilla bean and seeds in a sauce pot and
scald. Remove vanilla bean. Whip the granulated sugar and egg yolks to a pale yellow ribbon state. Your sugar
and egg yolks should be nice and fluffy. Add about a 1/2 cup of your scalded cream to your chopped chocolate
in a bowl. Stir until melted. Place the bowl over a double boiler of barely simmering water. Set up a second
double boiler. Constantly stirring with a wooden spoon, add scalded cream to your whipped egg and sugar

mixture. Place egg and cream mixture over the double boiler and cook custard until it becomes thick and
creamy. See Cook's Note.

Once custard is cooked, place the bowl over a cold water bath to cool. Gradually add your melted chocolate.
Once custard is cool place in an ice cream machine and run as per manufacturer's instructions. Enjoy the love.
Cook's Note: It is recommended that the custard not be heated over 140 degrees F.