Chocolate Ice Cream
- 1/2 pound semisweet chocolate chopped
- 4 cups half-and-half
- 1 cup granulated sugar
- 6 egg yolks
- 4 ounces milk chocolate finely chopped
- 4 ounces white chocolate finely chopped
Fill half of saucepan with water, place over medium heat and bring to a simmer. Place the chocolate in a small stainless mixing bowl. Place over the saucepan and melt until smooth, stirring occasionally.
In a saucepan, over medium heat, combine the half-and-half and sugar. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon.
Remove from the heat and stir in the melted chocolate. Whisk until smooth. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely.
Stir in the chocolate pieces. Process the mixture according the ice cream machines instructions.
This recipe yields about 1 quart of ice cream.