Memorial Day and chocolate frozen custard

Chris and I love to go to Culvers for frozen custard.  I always choose the chocolate.  Sometimes with crushed oreos blended in, but most of the time just the pure creamy plain chocolate is all I want.  

I found a recipe very similar to Culvers.   It's delicious!    I made 3 kinds of ice-cream for Memorial day.

Chocolate, Strawberry-Banana, and vanilla.  Guess which one is all gone?   Yes the chocolate.  I wish I could go down and dish up a bowl from the freezer.    It's pure creamy goodness. 

Chocolate Frozen Custard
Ingredients:

5 oz bittersweet or semisweet chocolate, chopped
2 cups heavy cream, divided
3 Tbs cocoa powder 
1 cup milk (2% or whole)
3/4 cup sugar
Pinch of salt
5 large egg yolks, slightly beaten
1/2 tsp vanilla extract

Place chopped chocolate in a large heatproof bowl. Prepare an ice bath in a bowl slightly larger than the bowl your chocolate is in.

In a medium saucepan, whisk together 1 cup of cream and the cocoa powder over medium-high heat. Bring the mixture to a bowl and then reduce heat to medium. Let simmer for 30 seconds. Pour the hot mixture over the chocolate and stir until smooth. Stir in remaining 1 cup of cream. Place a mesh sieve over the bowl.

Using the same saucepan (no need to clean it out) warm the milk, sugar and salt. Place egg yolks in a medium bowl and slowly pour warm milk mixture into the eggs while whisking constantly. Immediately pour the egg-milk mixture back into the saucepan. Use a spatula to move the mixture (making sure to scrape the bottom and sides of the pan) while cooking over medium heat. Continue to stir until the mixture is thickened and reaches a temperature between 170-175F. Do not let it boil! Remove from heat and pour through the mesh sieve into the chocolate mixture. Immediately move the bowl into the ice bath and whisk until the mixture has cooled. I remove it from the ice bath once the temperature has come down to about 100F. Stir in vanilla and cover with aluminum foil or plastic wrap. Refrigerate overnight.

Once the mixture is chilled give it a stir and freeze in your ice cream maker according to the manufacturer’s instruction. For a soft-serve consistency, serve immediately. For a traditional ice cream consistency, freeze for several hours before serving