The combination of cocoa powder and unsweetened chocolate creates an ice cream with a more complex texture. Jerry refers to this as "mouth feel".
2 oz. Unsweetened chocolate
1 c Sugar
1/3 c Unsweetened cocoa powder
1 c Heavy or whipping cream
1 1/2 c Milk
1 tsp. Vanilla
2 large Eggs
Melt the unsweetened chocolate in the top of a double boiler over hot,
not boiling water. Gradually whisk in the cocoa and heat, stirring
constantly, until smooth. ( the chocolate may "seize" or clump together.
Don't worry, the milk will dissolve it). Whisk in the milk, a little at
a time, and heat until completely blended. remove from the heat and let
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend. Pour the chocolate mixture into the cream mixture and blend.
Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions.
VARIATION: Chocolate Chocolate chip: Add 3/4 cup semisweet chocolate chips after the ice cream stiffens, about 2 minutes before it is done, then continue freezing until the ice cream is ready.
The rick fully textured ice cream is a chocoholic's delight. Some of Ben and Jerry's friends take it a step further and serve it with hot fudge sauce.