Bittersweet Chocolate Ice Cream
Ingredients: 8 ounces very good quality bittersweet chocolate, finely chopped**
2 cups heavy cream
1 cup whole milk
2/3-3/4 cup sugar
6-8 egg yolks (how rich do you want it to be?)
dash of salt
1 tsp. vanilla extract (optional, and you can also use almond extract)
Instructions: Place milk and cream in a 3 qt. saucepan and heat until very hot. Pour over the chocolate and let sit for 5 minutes. Whisk well.
Meanwhile, whisk the egg yolks, sugar, and salt until very thick and light yellow in color. The sugar will have started to dissolve a little.
Pour a small amount of the hot chocolate mixture into the eggs to temper them. Add the remaining chocolate in a slow, steady stream while constantly whisking.
Pour the chocolate custard base back into the saucepan. Stirring constantly with a wooden spoon, gently heat the custard, being careful not to boil the custard, until it has thickened and reaches 160 degrees F.
Strain through a fine mesh sieve set over a large bowl. Add the vanilla, if using. Let cool to room temperature and then chill until VERY cold–about 3 or 4 hours. Alternatively, cool the custard over an ice bath.
Freeze the custard according to manufacturer directions and place finished ice cream in the freezer to harden for several hours before serving.
It doesn’t last more than a few days in a house full of chocolate lovers–but it will keep for about a month in the freezer.
**Don’t use chocolate chips or the ice cream will be grainy