Chocolate Ice Cream
Ingredients:
- 1 c Heavy cream; (1/2 pint)
- 3 lg Egg yolks
- 1/2 c Sugar
- 4 oz Bittersweet chocolate; roughly chopped,
- 1 c Light cream; (1/2 pint)
- 1 ts Vanilla extract
Instructions:
In a medium saucepan, scald the heavy cream over medium heat, just
until the milk gives off steam and bubbles begin to form around the
edge. Remove the pan from heat. In a medium bowl, whisk the egg
yolks until they turn a pale lemon color. Add the sugar and whisk to
dissolve. Slowly whisk in 1/4 cup of the scalded cream until completely
incorporated. Pour this mixture into the saucepan and whisk to blend
with the scalded cream. Over low heat, whisk the cream mixture
constantly for about 5 minutes, until it has thickened and reached a
temperature of 178 to 180F, registered on an instant-read or a dairy
thermometer. Remove the pan from the heat. Add the chocolate,
whisking until it is thoroughly melted and incorpotarted. Whisk in the
light cream and vanilla. Transfer the mixture to a medium bowl, cover,
and refrigerate for at least 8 hours. Prepare the ice cream in an icecream
maker according to manufacturer's directions. Store the ice
cream in the freezer, where it has a shelf life of about 1 week.
