Triple Chocolate Ice Cream
Source of Recipe
Simply Perfect Chocolate, BH&G Pub., 1998
List of Ingredients
4 ounces white baking bar chopped
2 cups half-and-half or light cream
3/4 cup sugar
2 beaten egg yolks
3 cups whipping cream
1 tablespoon vanilla
2 ounces milk chocolate chopped
2 ounces semisweet chopped or bittersweet chocolate Recipe
Melt white baking bar; cool. Combine half-and-half or light cream and sugar in a large saucepan. Cook and stir over medium heat just till sugar dissolves. Gradually stir about 1 cup of the warm mixture into beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Bring to a gentle boil, stirring constantly. Remove from heat. Stir melted white baking bar into the egg yolk mixture till combined. Stir in whipping cream and vanilla. Cool thoroughly by placing the saucepan in a sink of ice water or chilling overnight in the refrigerator. Stir milk chocolate and semisweet chocolate into the cooled cream mixture. Freeze in a 4- or 5-quart ice cream freezer according to the manufacturer's directions. Makes about 2 quarts (16 servings).
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