Chocolate Chocolate Chunk Ice Cream
Makes 4 Quarts

4 oz. unsalted butter, room temperature
6 cups whole milk
2 2/3 cups sugar
1/2 tsp salt
4 egg yolks
8 oz. bittersweet chocolate, finely chopped
2 cups whipping cream
1 12 oz. can evaporated milk
6 oz. semisweet chocolate, finely chopped

In a saucepan, combine the milk, sugar and salt. Heat until the mixture begins to simmer. Simmer for 1 minute over low heat.

In a mixer or medium bowl, beat the egg yolks. Slowly beat in 1 cup of the heated milk mixture to temper the eggs. Stir the egg mixture into the saucepan with the milk and simmer gently over low heat for about 2 minutes or until the mixture thickens slightly. Add the bittersweet chocolate to the mix and stir until melted. Be sure to stir the entire time and do not let the mixture boil.

Add the rest of the ingredients and cool to room temperature. Refrigerating the mixture for several hours or overnight will make freezing easier.

Freeze in an ice cream maker according to the manufacturer’s instructions. Your ice cream may need to spend a few hours in the freezer before service if you prefer very firm ice cream.