Double Mocha Madness Part 2 of 2

INGREDIENTS

INSTRUCTIONS

DIRECTIONS CONTINUE
To prepare the ice cream, heat 1 inch of water in the
bottom half of a double
boiler over medium-high heat. Place the semi-sweet and
unsweetened chocolates, coffee, and instant espresso
powder in the top half of the double
boiler. Tightly cover the top with film wrap. Heat for
6 to 8 >>> minutes, then remove from the heat and stir
until smooth. Set aside until needed. Heat
the heavy cream, half-and-half, and 1/2 cup granulated
sugar in a 2 1/2-qt saucepan over medium-high heat.
Stir to dissolve the sugar. Bring the cream to a boil.
While the cream is heating, place the egg yolks and
the remaining 1/2 cup sugar in the bowl of an electric
mixer fitted with a paddle. Beat the
eggs on high for 2 to 2 1/2 minutes. Scrape down the
sides of the bowl. Contine to beat on high until
slightly thickened and lemon-colored, about 2 1/2 to 3
minutes. (At this point, the cream should be boiling.
If not, adjust
the mixer to low and continue to mix until the cream
ils. If this is not done, the egg yolks will develop
undesirable lumps. Pour the boiling cream into the
beaten egg yolks and whisk to combine. Return to the
saucepan and heat over medium-high heat, stirring
constantly, until the cream reaches a temperature of
185 degrees, 2 to 4 minutes. Remove from the heat and
transfer to a stainless steel bowl. Add the melted
chocolate mixture and whisk to combine. Cool the
ixture in an ice-water bath to a temperature for 40 o
45 degrees, abou            t 20 minutes Freeze in an
ice-cream freezer following the manufacturer's
instructions. Transfer the semi-frozen ice cream
to a plastic container. Using a rubbe spatula, fold in
the frozen, chopped pralines Securely cover the
container, then place in the freezer for several
hours before serving. Serve within 3 days. Yields 1
1/2    quarts. Source: Death
By Chocolate Cookbook by Marcel Desaulniers
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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