| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Choco4 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Heavy cream; (1/2 pint) |
| 3 |
lg |
Egg yolks |
| 1/2 |
c |
Sugar |
| 4 |
oz |
Bittersweet chocolate; roughly chopped, |
|
|
; (about 3/4 |
| 1 |
c |
Light cream; (1/2 pint) |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
In a medium saucepan, scald the heavy cream over medium heat, just
until the milk gives off steam and bubbles begin to form around the
edge. Remove the pan from heat. In a medium bowl, whisk the egg yolks
until they turn a pale lemon color. Add the sugar and whisk to
dissolve. Slowly whisk in 1/4 cup of the scalded cream until
completely incorporated. Pour this mixture into the saucepan and
whisk to blend with the scalded cream. Over low heat, whisk the cream
mixture constantly for about 5 minutes, until it has thickened and
reached a temperature of 178 to 180F, registered on an instant-read
or a dairy thermometer. Remove the pan from the heat. Add the
chocolate, whisking until it is thoroughly melted and incorpotarted.
Whisk in the light cream and vanilla. Transfer the mixture to a
medium bowl, cover, and refrigerate for at least 8 hours. Prepare the
ice cream in an ice-cream maker according to manufacturer's
directions. Store the ice cream in the freezer, where it has a shelf
life of about 1 week.
YIELD: 1 pint
NOTES : For a truly decadent chocolate milk shake, combine the ice
cream with milk and Chocolate Syrup (see recipe).
Recipe by: Homemade in the Kitchen
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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