Chocolate Ice Cream 2 c Whole milk
5 lg Egg yolks
1/4 c Sugar; plus
2 tb Sugar
1 c Heavy cream
10 oz Bittersweet chocolate; melted
Bring milk to a simmer. Meanwhile, combine egg yolks and sugar in the bowl
of an electric mixer. Beat at medium-high speed until very thick and pale
yellow, 3 to 5 minutes. Add half the milk to egg-yolk mixture and whisk
until blended. Stir into remaining milk and cook over low heat, stirring
constantly, until mixture is thick enough to coat a spoon. Remove from heat
and immediately stir in cream. Pass mixture through a strainer into a
medium mixing bowl set in an ice bath. Whisk in melted chocolate and let
chill, then freeze in an ice-cream maker according to manufacturer's
instructions. Store in a plastic container in the freezer. Makes about 1
quart. Chocolate Ice Cream printer friendly version located here.
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