Chocolate Blueberry Ice Cream

ingredients

1
Put the chocolate in a heatproof bowl. Bring the milk and cream just to a boil in a heavy-bottomed saucepan.
2
Meanwhile, whisk the egg yolks and sugar together in a bowl until well-blended and slightly thickened. Still whisking, drizzle in about 1 cup hot milk mixture - this will warm the yolks so they won’t scramble. Pour the custard back into the remaining 1 cup milk mixture and cook over medium heat, stirring continuously, until the custard thickens slightly and coats the back of a spoon. Immediately pour the custard through a fine-mesh sieve over the chocolate.
3
Let the mixture sit one minute, then stir until the chocolate is completely melted and the mixture is smooth. Chill thoroughly, then churn in an ice-cream maker, according to the manufacturer’s instructions. Five minutes before the ice cream is finished, stir in the preserves. Continue to churn until thickened. Freeze at least 2 hours before eating.

Source: TasteBook