Chocolate Ice Cream
2 cups whole milk
5 large egg yolks
1/4 cup plus 2 tablespoons sugar
1 cup heavy cream
10 ounces bittersweet chocolate melted
Bring milk to a simmer in a medium saucepan. Meanwhile, combine egg
yolks and sugar in the bowl of an electric mixer fitted with the
paddle attachment. Beat at medium-high speed until very thick and
pale yellow, 3 to 5 minutes.
Add half the milk to egg-yolk mixture and whisk until blended. Stir
into remaining milk and cook over low heat, stirring constantly,
until mixture is thick enough to coat a spoon.
Remove from heat, and immediately stir in cream. Pass mixture
through a strainer into a medium bowl set in an ice bath. Whisk in
melted chocolate and let chill, then freeze in an ice-cream maker
according to manufacturer's instructions. Store in a plastic
container in the freezer.
Yield: about 1 quart
Source of Recipe - Martha Stewart |