INGREDIENTS

INSTRUCTIONS

Melt the chocolate in the top of a double-boiler, stirring
occasionally, being careful not to scorch the bottom. Combine the egg
yolks and the sugar and whip to a creamy and smooth yellow. Combine
the milk, cream and vanilla bean in a pot over medium heat and bring
to a boil. Temper the egg-sugar combination by whisking into the egg
mixture 1/3 of the hot milk. Stir this in to temper the eggs before
adding them to the remainder of the milk. Using a whip to whisk the
milk, pour the tempered eggs into the hot milk, and cook the milk and
egg mixture together. Stir with a wooden spoon until the mixture
thickens enough to coat the back of a wooden spoon. Add the melted
chocolate to the hot milk-egg mixture by whipping in with a wire
whisk. Strain the mixture through a fine mesh strainer and cool
quickly in an ice bath before refrigerating the mixture. Chill the
ice cream base for several hours before continuing onto the ice cream
making. Freeze the mixture in an ice cream freezer according to the
manufacturer's directions. Keep frozen until ready to serve. This
recipe yields 1 1/4 quarts of finished ice cream.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B03 broadcast 05-11-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-10-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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