| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | servings | ||
INGREDIENTS
| 2 | c | Whole milk |
| 5 | lg | Egg yolks |
| 1/4 | c | Sugar; plus |
| 2 | tb | Sugar |
| 1 | c | Heavy cream |
| 10 | oz | Bittersweet chocolate; melted |
INSTRUCTIONS
Bring milk to a simmer. Meanwhile, combine egg yolks and sugar in the bowl of an electric mixer. 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 mixing 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. Makes about 1 quart. Comments: For especially intense flavor, use the best-quality chocolate you can find - we like Valrhona. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 quart" Per serving: 3188 Calories (kcal); 287g Total Fat; (72% calories from fat); 64g Protein; 186g Carbohydrate; 1456mg Cholesterol; 405mg Sodium Food Exchanges: 5 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 55 1/2 Fat; 5 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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