| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Chocolate, Ice cream |
1 |
Servings |
INGREDIENTS
| 4 |
|
Extra large egg yolks |
| 3/4 |
c |
Sugar |
| 1 |
c |
Milk |
| 1 |
c |
Heavy or whipping cream |
| 7 |
oz |
Good-quality bittersweet |
|
|
Chocolate |
| 3/4 |
c |
Buttermilk |
INSTRUCTIONS
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_
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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