1 1/2 cups sugar
1/4 tsp. sea salt
6 egg yolks (slightly beaten)
2/3 cups baking cocoa (Hershey's is best)
4 cups milk
2 1/4 cups semi-sweet chocolate chips, divided
1 pint fresh strawberries
2 cups heavy cream
2 tsp. vanilla extract

Mix sugar, salt, and egg yolks. After well blended add the baking cocoa (may use dark) and mix until well blended. Gradually add the milk, 1/2 cup at a time.

Cook in double boiler (smaller pan placed in larger with water in bottom of larger may be used) until the mixture thickens, using medium to medium-low heat.

Add and melt 1/4 cup chocolate chips while cooking. Cool in refrigerator for 1 to 2 hours.

In the meantime chop the remaining 2 cups chips and puree the fresh strawberries.

Strain, add heavy cream, pureed strawberries and vanilla. Freeze in ice cream maker.

Remove ice cream to a freezer bowl in gradually stir in the chopped up chocolate chips. Pack well and place in freezer.

Enjoy!

Submitted by: Andrea Hurst