Chocolate Ice Cream

I got an ice cream maker attachment for my birthday back in March, so I deserve a slap on the wrist for waiting this long to use it. But I think knowing what I've been missing out on all this time is punishment enough! Wow. I don't think I'll ever have the need to buy ice cream in a carton. This is just too good to not go through the extra effort. I used the "Easy Ice Cream" recipe out of the newest Martha Stewart Everyday Food magazine.

Ingredients:
8 large egg yolks
1 cup sugar
1/4 teaspoon coarse salt
2 cups skim milk
1/2 cup unsweetened cocoa powder
2 cups heavy cream

Steps:
1. In a medium saucepan, off heat, whisk together egg yolks, sugar and salt until blended. Add in cocoa powder. Gradually whisk in milk.

2. Cook over medium stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon. (it should hold a line drawn by your finger), 10-12 minutes.

3. Pour custard through a fine mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker for 30 minutes. Transfer ice cream to a resealable plastic container and freeze until firm, about 7 hours. It will keep up to 3 months....yeah right. Trust me, it won't last nearly that long!