| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | servings | ||
INGREDIENTS
| 6 | oz | Semisweet chocolate; (the better the chocolate, the better the flavor) |
| 1 1/2 | c | Heavy cream |
| 3 | Egg yolks; (use large eggs) | |
| 1/3 | c | Water |
| 1/4 | c | Granulated sugar |
INSTRUCTIONS
All of these recipes come from _Maida Heatter's Book of Great Chocolate Deserts_, which I highly recommend to any and all of you chocolate fiends on the Porch. Here's another ice cream recipe that doesn't require an ice cream maker: 1. Chop the chocolate into fairly small pieces and set aside. 2. In a chilled bowl with chilled beaters, whip the cream until it holds s soft shape--not until stiff--and let stand at room temperature. It should not be too cold when it is folded into the chocolate. 3. Beat the egg yolks until they are lemon-colored. 4. Stir the water and sugar together in a 1 1/2 qt pot over high heat until the sugar is dissolved. Boil for 3 minutes--no longer! 5. Add the chopped chocolate to the sugar syrup, remove from heat, and stir until the chocolate is melted. It will be very thick. 6. Gradually, on low speed, add the hot chocolate mixture to the egg yolks and beat until very smooth. It will be thick. Remove from the mixer and stir occasionally until it cools to room temperature. 7. If the whipped cream has separated, stir it a little bit to make it smooth, but not enough to thicken it any more. 8. With a rubber spatula, stira large spoonful of the whipped cream into the cooled chocolate. One at a time, stir in two or three more spoonfuls of cream until the chocolate mixture is the same consistency as the whipped cream. Add the chocolate to the remaining cream and fold together. 9. Pour mixture into a metal loaf pan (I use one of my wife's bread pans), cover tightly with foil, and freeze until firm. Posted to bbq-digest by "Loren D. Mendelsohn" <lmend@crow.admin.ccny.cuny.edu> on Oct 30, 1999, converted by MM_Buster v2.0l.
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