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Ice Cream, Bittersweet Chocolate

Source of Recipe

Ice Cream and Ices, Nancy Arum


List of Ingredients

1 1/2 C light cream or half and half
6 ozs bittersweet baking chocolate
1 can sweetened condensed milk
8 oz semisweet chocolate
2 eggs
3 oz rum (opt)
1 1/2 C heavy cream


Recipe

Heat the light cream over a low flame in a heavy-bottomed saucepan or the top of a double boiler. Add the baking chocolate, stirring frequently until the chocolate dissolves completely. Gradually whisk in the condensed milk. Do not allow to boil.
In the top of a double boiler, melt the semisweet chocolate and add the warm cream mixture, stirring until thoroughly mixed. Cool at room temperature.
Whisk the egg and rum together with the heavy cream in a small mixing bowl. Slowly pour these ingredients into the cooled chocolate mixture and chill at least 1 hour in refrigerator. Mix and strain the chilled chocolate mixture into the chilled canister of ice cream machine and freeze according to manufacturers directions.
Yield 1 1/2 quarts.