INGREDIENTS

INSTRUCTIONS

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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