Yield: 6 Servings
|Heavy (or whipping)cream
|Best-quality bittersweet chocolate; broken into small pieces
From: Janice D Seals <DianeTN5@...> Date: Thu, 4 Jul 1996 11:08:12 -0400 This devilishly rich ice cream is so wickedly good, you won't be able to stop eating it. it's also fabulous atop a brownie (for a double dose of chocolate), dolloped with whipped cream, in a milkshake, an ice cream soda--or served on its own! For the best flavor, use bittersweet chocolate (don't worry--it doesn't taste bitter.) Combine the cream, milk and sugar in a heavy saucepan over medium heat, Cook until the milk is hot but not boiling and the sugar is dissolved, about 10 minutes, Remove from heat.
Place the egg yolks in a small bowl and whisk to blend. Whisking constantly, slowly poor 1 cup of the hot milk mixture into the eggs and continue to whisk until smooth. Slowly pour the egg mixture back into the saucepan, whisking constantly until well combined, Place the saucepan over medium heat and stir the mixture constantly until it is thick enough to coat the back of a spoon 6 to 8 minutes. The mixture should never boil.
Place the chocolate in a large heavy saucepan over very low heat until just melted, stirring until smooth.
Strain the ice cream mixture into the melted chocolate, whisking until completely combined. Cool to room temperature. Freeze in an ice cream maker according to the manufacturer's instructions. Makes 5 cups.
EAT-L Digest 3 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .