mercredi 2 juillet 2014

Bittersweet Chocolate Ice Cream


2 (3 1/2 ounce) bars Tobler bittersweet
chocolate, finely chopped
2 cups half-and-half
1/2 cup milk
3 large egg yolks (at room temperature)
Pinch of salt
2/3 cup granulated sugar
1 teaspoon vanilla extract
Combine chopped chocolate, half-and-half and milk in a medium size saucepan. Cook, stirring, over
low heat until chocolate melts and mixture is smooth, being careful not to scorch. Set aside.
Beat egg yolks with the salt and sugar until sugar is dissolved. Add 1/2 cup of the chocolate mixture to
the yolks to warm them, mix thoroughly, then add yolk mixture to the balance of the chocolate
mixture. Return to heat and cook slowly, stirring constantly, until thick enough to coat a spoon, about
2 minutes. Stir in vanilla extract off the heat and allow to cool.
Pour mixture into an ice cream maker and freeze according to manufacturer's directions.
Makes about 1 quart.

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