Chocolate Pecan Ice Cream

Directions

1. 1
   In a medium saucepan, combine the milk, cream, and vanilla extract, and bring to a simmer over medium heat.
2. 2
   Once simmering, add the sugar. Cook, stirring occasionally, until the sugar has dissolved.
3. 3
   Remove from the heat and add in the chopped chocolate bar. Whisk until the chocolate is melted. Return to the stove.
4. 4
   In a medium bowl, beat the egg yolks. Whisk in 1 cup of the chocolate cream mixture a little bit at a time until combined.
5. 5
   Pour the egg mixture into the saucepan, and cook over medium-low heat, stirring occasionally. Cook until the cream custard reaches 175°F on a candy thermometer, or until it coats the back of a spoon.
6. 6
   Pour the custard into a large bowl and freeze for at least 3 hours.
7. 7
   Once you are ready to make the ice cream, remove from the freezer, and pour the custard into your ice cream maker, and freeze.
8. 8
   Once the ice cream is done, add in the chopped pecans and continue churning for 30 seconds.
9. 9
   Pour the ice cream into a freezer-safe bowl and freeze for at least 3 hours before enjoying!
10. 10
    Makes 1 quart of ice cream.