Dark Chocolate Ice Cream

Ingredients

• 6 ounces chopped high-quality dark chocolate, ideally 70+% cocoa solids
• 3 cups half-and-half
• 1 cup raw sugar, reserving 1/4 cup
• 6 egg yolks
• 1/4 cup of water
• 2 teaspoons instant coffee

Directions

1. In a large pot set over low to medium heat, combine the sugar and water. Cook as it bubbles and caramelizes; after about 6 minutes, the color should be deep copper. Lower the heat as far as it will go, then pour in the half-and-half slowly. It will sputter and foam quite a bit, and the caramel will harden at first, then gradually melt back into the dairy so you can stir it smooth.
2. Add the egg yolks to a heatproof mixing bowl with the reserved 1/4 cup of sugar; beat until the color shifts to a soft pastel yellow. To temper the yolks, take a few cups from the pot and drizzle that hot dairy into the bowl while whisking. Return the yolk mixture to the pot in a slow pour, whisking constantly. Whisk in the instant coffee until it dissolves.
3. As soon as the custard leaves a coating on the back of a spoon, take the pot off the heat. Add the chopped chocolate and stir vigorously until the chocolate has melted and the base is fully blended. The warmth already in the custard will melt it.
4. Move the base into the refrigerator and chill until cold, at least 4 hours or overnight. Churn it in your ice cream machine according to the manufacturer's instructions.