3 cups half-and-half
6 ounces bittersweet chocolate
5 egg yolks
1 cup sugar
1 pinch salt
1 teaspoon vanilla extract
Directions: one line for each direction. When saved the lines will be numbered.
In a medium saucepan, over medium heat, warm the half-and-half until bubbles form around the edge of the pan. Remove from the heat, add the chocolate and stir until egg is smooth and blended.
In a large mixing bowl, whisk together the egg yolks, sugar and salt until blended. Gradually pour the chocolate cream, whisking constantly until fully incorporated.
Pour the mixture into the top pan of a double boiler and set over the pan of simmering water. 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.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a chilled container, cover and freeze for 3 to 4 hours.
This recipe yields about 1 quart.
Comments: An incredibly rich chocolate ice cream, this recipe can be the base for many variations. At the end of the freezing process, stir in a handful of toasted nuts, such as almonds or hazelnuts, or bits of chocolate or crystallized ginger.
Notes: Recipe from the Williams-Sonoma Kitchen
Rating: ()
Added On: November 20, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
