7 ounces dark chocolate (70% to 75% cacao), finely chopped
2 cups plus 2 tablespoons whole milk
1/3 cup unsweetened cocoa powder
6 large egg yolks
7 tablespoons sugar
For caramel:
3/4 cups sugar
1/4 cup water
1/2 cup whipping cream
1/4 tsp salt
Preparation
Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.
Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil (or melt VERY CAREFULLY in microwave); set aside.
Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175°, about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.
Stir 1/4 tsp salt into 1/2 cup cream until dissolved. Bring remaining 3/4 cup sugar and 1/4 cup water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes. Gradually whisk in cream (mixture will bubble vigorously). Fold half of caramel into chocolate custard. Cover and chill custard and remaining caramel until cold or for up to 2 days.
Process custard in an ice cream machine according to manufacturer's instructions. While still soft after churning, drizzle in caramel and fold in to incorporate (avoid mixing in completely to create caramel swirls).Transfer to another container; freeze for at least 1 day or up to 3 days before eating.
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