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Reserve 1/4 cup of the chopped chocolate; cover and set aside. Stir together the remaining chocolate, milk and sugar in a medium saucepan. Cook over medium heat just until boiling,whisking constantly. Whisk about 1/2 cup of the milk mixture into the eggs. Return egg mixture to the remaining milk mixture in saucepan. Cook and stir for 1 minute (do not boil). Remove from heat and place saucepan in a large bowl of ice water; stir constantly for 2 minutes. Strain through a fine-mesh sieve into a bowl; stir in vanilla. Cover and chill in the refrigerator for 8 to 24 hours.
Pour chilled mixture into a 1-1/2-quart ice cream freezer. Freeze according to manufacturer's directions. Stir in the reserved 1/4 cup chopped chocolate and the strawberries. Transfer mixture to a 2-quart freezer container. Cover and freeze for 4 hours before serving. Scoop into small dessert dishes to serve.