Email to Cat      

Chocolate Ice Cream II

Source of Recipe


From "Nightly Specials" by Michael Lomonaco



List of Ingredients



• 4 ounces semisweet chocolate
  
• 3 egg yolks
  
• ½ cup sugar
  
• 2 cups milk
  
• 2 cups heavy cream
  
• 1 vanilla bean, split
  






Instructions



1. Melt the chocolate in the top of a double boiler, stirring occasionally, and being careful not to scorch the bottom.
   
   
2. Combine the egg yolks and the sugar in a bowl and whip to a creamy and smooth yellow. Combine the milk, cream and vanilla bean in a pot over medium heat and bring to a boil. Lower the heat and let simmer.
   
   
3. Whisk one-third of the hot milk mixture into the egg-sugar mixture to temper the eggs. Stir. Pour the tempered mixture into the remaining hot milk mixture while whisking the milk with a wire whisk. Stir with a wooden spoon until the hot milk-egg mixture thickens enough to coat the back of a spoon.
   
   
4. Add the melted chocolate to the hot milk-egg mixture by whipping it in with a wire whisk. Strain the mixture through a fine-mesh strainer and cool quickly in an ice bath. Refrigerate the mixture for several hours before freezing.
   
   
5. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Keep frozen until ready to serve.
   
   Makes 5 cups ice cream.