2 oz. unsweetened chocolate
1/3 cup cocoa powder
1 1/2 cup milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 tsp. vanilla extract
Melt the chocolate and gradually whisk in the cocoa, stirring constantly, until smooth. Whisk in a little milk at a time and keep heating until blended. Let cool completely (in a fridge or something).
Whisk the eggs in a separate mixing bowl until fluffy, about 2 minutes. Whisk in the sugar and blend well. Add the cream and vanilla and whisk to blend. Air is very important to make this mixture light and fluffy.
Pour the chocolate mixture into the cream mixture and blend. Refridgerate until very cold, approximately 1-3 hours. We like to leave ours in the fridge overnight. Then stick in a quart ice cream maker and follow the manufacturer's instructions.
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