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Created and Photographed by: Sabrina Russo
Finely chop 3 ounces of the chocolate and place into a large bowl. Place a sieve over the bowl and set aside.
Combine the cream, milk, cocoa, espresso and salt in a medium saucepan. Bring to a simmer.
Meanwhile, beat egg yolks and sugar until pale and creamy, about 3-5 minutes. This is ribbon stage.
Temper eggs by slowly pouring about a ½ cup of the cream mixture into the egg mixture, while whisking.
Pour the egg mixture into pot. Continue to whisk for about 3-5 minutes or until the custard is thick enough to coat the back of a spoon. Strain. Stir chocolate and vanilla.
Cool at room temperature. Chill in fridge at least 4 hours. Pour in ice cream machine. Add chopped chocolate when mostly frozen. Transfer to freezer.