BITTERSWEET CHOCOLATE ICE CREAM
2 cups [480 ml] half-and-half or whole milk
3 egg yolks
2/3 cup [130 g] sugar
6 oz [165 g] bittersweet chocolate, chopped
1 oz [28 g] unsweetened chocolate, chopped
1 cup [240 ml] heavy cream
1 tsp vanilla extract
Prepare a large bowl or pan of ice water, to be used as an ice bath.
In the top of a double boiler or in a heatproof bowl, heat the half-and-half over simmering water until steaming. Whisk the egg yolks in a bowl until blended, then whisk in the sugar. Whisk in some hot half-and-half and then pour the yolk mixture back into the top of the double boiler.
Stir and cook over the simmering water until the mixture forms a custard and coats the back of the spoon, about 10 minutes. Stir in the bittersweet and unsweetened chocolates and continue to stir until the chocolate is melted.
Immediately set the custard-filled pan in the ice bath and stir the custard occasionally until it cools to room temperature. Transfer to a container and stir in the cream and vanilla. Cover and refrigerate until thoroughly chilled.
Freeze the chilled custard mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer to a container, cover, and freeze until firm, about 2 hours before serving.
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