Yield: 1 servings
|MAKES ABOUT 3 PINTS|
KEYWORDS: ICE CREAM, SCANNED
Source: Chocolate Desserts, from the editors of Food & Wine magazine Supplement to Food & Wine magazine, 03/95 3 ounces unsweetened chocolate, coarsely chopped 2 ounces semisweet chocolate, coarsely chopped 1 teaspoon powdered instant coffee, preferably espresso 2⅔ cups heavy cream 1 ⅓ cups milk 1 cup sugar Pinch of salt 1 vanilla bean or 2 teaspoons vanilla extract 1. In a double boiler, melt the chocolate with the coffee powder over hot, not simmering, water. 2.
In a heavy medium saucepan, scald the cream and milk with the sugar, salt and vanilla bean (if using vanilla extract, do not add until Step 3). Stir to be sure the sugar is dissolved. Add the melted chocolate and mix until smooth. 3. Remove the vanilla bean, split it lengthwise and scrape the seeds into the chocolate cream. Discard the pod (or rinse it, dry well and put it into a jar of sugar to flavor it). 4. Chill the chocolate cream thoroughly, either over ice or in the refrigerator. Then freeze in an ice cream maker following the manufacturer's instructions.
Submitted By SALLIE KREBS On 03-01-95