Ingredients

• 4 large egg yolks
• ½ cup sugar
• 1/8 teaspoon salt
• 1/3 cup Sarris Unsweetened Dutch Processed 22/24 Cocoa Powder
• 1-2/3 cups milk
• 1-1/3 cups heavy cream
• Ice Water
• 1/3 cup Sarris Milk Bloc Chocolate, chopped or chunked
• 1/3 cup Sarris White Bloc Chocolate, chopped or chunked
• 1 cup Sarris Milk or Dark Chocolate Covered Pretzels, broken or chopped

Directions

1. In a large bowl, whisk together the egg yolks, 1/4 cup sugar and the salt. Whisk in the cocoa powder until smooth. In a medium saucepan, combine the milk, cream and remaining 1/4 cup sugar over medium heat and cook, stirring, until steaming hot but not simmering, about 6 minutes. Add to the egg mixture in a slow stream, whisking constantly, then pour into the saucepan. Cook over medium low heat, stirring constantly, until the custard thickens and registers 175° on an instant-read thermometer, about 8 minutes.
2. Strain the custard into a medium bowl set in an ice water bath. Let cool, then cover and refrigerate for at least 2 hours.
3. Using an ice cream machine, process the custard according to the manufacturer’s instructions. Fold in the chopped chocolate and pretzels, then transfer to an airtight container and freeze until firm, about 4 hours.