Chocolate Ice Cream
Ingredients:
3 cups half-and-half (or 1 1/2 cups cream and 1 1/2 cups whole milk)
6 oz. bittersweet chocolate, finely chopped (about 1 1/3 cups)
5 egg yolks (I used 4)
1 cup sugar
Pinch of salt
1 tsp. vanilla extract
Directions:
In a saucepan over medium heat, warm the half-and-half until
bubbles form around the edges of the pan. Remove from the heat, add the
chocolate and stir until smooth and blended.
In a large bowl, whisk together the egg yolks, sugar and
salt until blended. Slowly add the chocolate cream, whisking constantly until
fully incorporated.
Pour the mixture into the top pan of a double boiler. Set
the pan over but not touching simmering water in the bottom pan. Cook, stirring
constantly with a wooden spoon, until a finger drawn across the back of the
spoon leaves a path, 10 to 12 minutes; do not allow the custard to boil. Pour
the custard through a fine-mesh sieve set over a clean bowl and stir in the
vanilla. Nestle the bowl in a larger one filled halfway with ice and water.
Cool the custard, stirring occasionally, about 30 minutes.
(So, ice don't have an ice maker or ice cube trays. Instead I make this in the evening and once the custard is finished cooking I put it in a container and refrigerate it over night. It takes all of 15-20 minutes to thicken in the ice cream maker the next morning.)
Transfer the custard to an ice cream maker and freeze
according to the manufacturer's instructions. Transfer the ice cream to a
freezer-safe container, cover and freeze until firm, 3 to 4 hours, before
serving. Makes about 1 quart.
I know, I know, it's a bit of a process, but I PROMISE it is totally worth it! So dust off your ice cream maker and make some ice cream!
