|2 cups||Heavy cream (1 pint )|
|4 ounces||Unsweetened baking chocolate|
|2 teaspoons||Vanilla extract, or flavor|
In lge. bowl of elec. mixer, beat eggs and ½ cup of the sugar until thick and lemon colored. Meantime, in heavy saucepan combine milk, cream and remaining sugar and heat, stirring occasionally, to just below simmer. Reduce mixer speed to lowest speed and gradually add ½ of heated mixture. Stop mixer. Pour contents of bowl into saucepan of heated milk mixture and return to heat. Cook, stirring constantly, untill mixture coats metal spoon. Remove from heat and set in sink of cold water to cool and stop cooking.
While custard is cooling: Melt chocolate over hot water. Stir it, without cooling, into partially cooled custard; stir in vanilla.
Chill custard thoroughly. Strain it into ice cream freezer and proceed as directed by manufacturer.
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