Dark Chocolate Ice Cream
Ingredients
- 6 egg yolks
- 1 cup sugar
- 4 cups half & half
- 16 oz 70% dark chocolate
Special Equipment
How-to
- Slowly heat the half & half on medium heat, stirring regularly. Bring to a boil and immediately remove from heat
- Whisk egg yolks thoroughly and then whisk in the sugar. Beat until the mixture turns deep yellow and creamy in texture
- Stir the chocolate into the half & half until blended thoroughly. Try not to aerate the mixture
- Slowly whisk the chocolate mixture into the yolk mixture whisking constantly until blended. Be careful not to scramble the eggs
- Place this bowl over a pot of boiling water. Whisk the mixture regularly until it seems slightly thickened and the mixture is hot. This process should take between 7 and 8 minutes. Again, be careful not to cook the eggs
- As soon as the mixture thickly coats the back of a spoon, it's ready. Remove from heat immediately, and set aside to cool. To prevent a skin from forming, lay some plastic wrap across the surface. Refrigerate until slightly cooled
- Freeze using your ice cream maker of choice according to manufacturers instructions (can take from 35 to 60 minutes depending on machine)