Yield: 1 Servings
|4||Extra large egg yolks|
|1 cup||Heavy or whipping cream|
|7 ounces||Good-quality bittersweet|
Break chocolate into small pieces. Using electric mixer, cream egg yolks and sugar until thick and light. Combine milk and cream in a 2 quart microwave safe casserole and cook, uncovered, at 100% for 2 minutes. With mixer running, add hot milk+cream to egg yolk mixture.
Blend until smooth. Pour mixture into casserole and cook at 100% for 60 seconds. Whisk the mixture. Cook for 60 more seconds. Whisk again. Cook for 60 more seconds and whisk once more. The mixture should be thick enough to coat the back of a spoon. Remove from the microwave and add the chocolate, whisking until smooth. Whisk in the buttermilk. Cool to room temperature. Chill, loosely covered, at least 3 hours. Freeze in an ice cream maker according to manufacturer's
I have made the ice cream, and it's spectacular. "Jessica Litman" <p01046@psilink. com>
Recipe By : Julee Rosso & Sheila Lukins _The_New_Basics_