BITTER CHOCOLATE ICE CREAM
Provided by Craig Claiborne And Pierre Franey
Categories ice creams and sorbets, project, dessert
Time 20m
Yield Eight to 12 servings
Number Of Ingredients 5
Steps:
- Combine the chocolate, milk and one-half of the sugar in a saucepan. Place the saucepan in a slightly larger basin of simmering water and stir until chocolate melts.
- Meanwhile, combine in a saucepan the remaining sugar with the yolks and beat until pale yellow. Stir in the chocolate mixture and the cream. Bring the mixture almost, but not quite, to the boil and cook, stirring constantly with a wooden spoon, until the custard coats the spoon lightly. The proper temperature is 180 degrees.
- Pour the mixture into a mixing bowl to prevent further cooking. Let stand until cool or at room temperature.
- Pour the mixture into the container of an electric or handcranked ice-cream freezer. Freeze according to the manufacturer's instructions.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 12 grams, Carbohydrate 25 grams, Fat 33 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 49 milligrams, Sugar 19 grams
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