Bittersweet Chocolate Ice Cream
Ingredients:
- 4 Extra large egg yolks
- 3/4 c Sugar
- 1 c Milk
- 1 c Heavy or whipping cream
- 7 oz Good-quality bittersweet chocolate
- 3/4 c Buttermilk
Instructions:
Break chocolate into small pieces. Using electric mixer, cream egg
yolks and sugar until thick and light. Combine milk and cream in a 2
quart microwave safe casserole and cook, uncovered, at 100% for 2
minutes. With mixer running, add hot milk+cream to egg yolk mixture.
Blend until smooth. Pour mixture into casserole and cook at 100% for
60 seconds. Whisk the mixture. Cook for 60 more seconds. Whisk
again. Cook for 60 more seconds and whisk once more. The mixture
should be thick enough to coat the back of a spoon. Remove from the
microwave and add the chocolate, whisking until smooth. Whisk in the
buttermilk. Cool to room temperature. Chill, loosely covered, at least 3
hours. Freeze in an ice cream maker according to manufacturer's
directions.
