INGREDIENTS

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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