Chocolate Truffle Ice Cream

Chocolate Truffle Ice Cream

2 good cups** quality whipping cream (**good cups are extra full cups)
2 good cups milk
6 egg yolks
A scant 3/4 cup sugar
2 1/2 cups bitter-sweet chocolate (about 16oz)
1 tsp vanilla extract
1/2 tsp. chocolate extract (optional) 

pinch instant coffee (optional)

 

Scald the cream and milk in a thick-bottomed pan over medium-high heat and set aside. 
Beat the yolks in a metal bowl. Add the sugar and pour in the cream/milk mixture while beating. 
Transfer into a clean heavy-bottomed pan and cook over medium-low heat, stirring until the mixture coats the spoon. 
Stir in chocolate and stir over very low heat until chocolate is completely melted. Add in the remaining ingredients and cool. 
When the mixture is cool, freeze according to the directions on the ice cream maker.