I was trying to think of what should go with the Peanut Butter Sriracha Cookies for dessert
3/4 cup sugarCombine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid to temper the eggs and return all of it to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a bowl and then place that bowl in a larger bowl with ice and put both in the refrigerator for about two hours until the mixture is cold. Once that has happened, whisk in the cream and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions (which will probably include letting the ice cream set in the freezer for a good couple of hours -- this is not a last minute recipe).
1 cup milk
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
3 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract
We also served it with this Guinness Chocolate Sauce.
I adapted the recipe from here.