Chocolate-White Chocolate Chunk Ice Cream
- 6 ounces (170 g.) plain chocolate, broken
- into 1/2-ounce (14 g.) pieces
- 2 ounces (56 g.) unsweetened chocolate, broken into 1/2-ounce (14 g.) pieces
- 1 1/2 pints (850 ml.) unskimmed milk
- 8 ounces (227 g.) caster sugar
- 3 eggs
- 6 ounces (170 g.) white chocolate, cut into 3/8-inch pieces
Heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place both chocolates and 4 fluid ounces (120 ml.) milk in the top half of the double boiler. Tightly cover the top with cling film. Heat for 8 to 10 minutes, then remove from heat and stir until smooth. Set aside until needed.
Heat the remaining 24 fluid ounces (700 ml.) of milk and sugar in a 4-pint (21/2-1) saucepan over medium heat. Stir to dissolve the sugar. Bring milk to a boil.
While the milk is heating, place the eggs and the remaining sugar in the bowl of an electric mixer fitted with a paddle. Beat the eggs on high for 2 to 3 minutes. Scrape down the sides of the bowl, then beat on high until slightly thickened and lemon-coloured, 21/2 to 3 minutes. (At this point, the milk should be boiling. If not, adjust the mixer speed to low and continue to mix until the milk boils. If this is not done, the eggs will develop undesirable lumps.)
Pour the boiling milk into the beaten eggs and whisk to combine. Return to the saucepan and heat over medium-high heat, stirring constantly. Bring to a temperature of 185 degrees Fahrenheit (85 degrees C), 2 to 4 minutes. Remove from the heat and transfer to a stainless steel bowl. Add the melted chocolate and whisk to combine. Cool in an ice-water bath (see page 138) to a temperature of 40 to 45 degrees Fahrenheit (4 to 7 degrees C), about 15 to 20 minutes.
When the mixture is cold, freeze in an ice-cream maker following the manufacturer's instructions. Transfer the semifrozen "ice cream" to a plastic container and fold in the white chocolate chunks. Securely cover the container, then place in the freezer for several hours before serving. Serve within 5 days.