French Chocolate Ice Cream

1 ounce bittersweet chocolate, chopped

2/3 cup alkalized (Dutch) cocoa powder

2 cups whole milk

5 egg yolks

1/4 cup sugar

3 1/2 tablespoons honey

Put the chopped chocolate in a medium bowl and set aside.

Put the cocoa in a medium saucepan and gradually whisk in the milk until smooth. Place the pan over medium heat and bring the mixture to a boil. Remove the pan from the heat and set aside.

Beat egg yolks and sugar until light pale and thick, about 3 minutes. Drizzle in half the hot milk as you continue to beat. Return the mixture to the pan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon (it should reach 175 degrees on a thermometer).

Remove from heat and pour into bowl containing chopped chocolate. Stir constantly until chocolate is melted. Add honey and stir to blend evenly. Cool, then refrigerate until completely chilled. Freeze as directed by ice cream freezer manufacturer.

Serve immediately or pack the ice cream into an airtight container, cover tightly with plastic wrap and freeze up to 3 days.

Makes about 1 quart.