Chocolate Ice Cream
Makes 1 1/2 quarts
3 cups heavy cream
1 1/2 cup milk
8 large egg yolks
3/4 cup sugar
1/4 tsp salt
12 oz bittersweet chocolate
Melt the chocolate in a small sauce pan over hot water. When melted, set aside.
In a large bowl, place ice cubes and water to make an ice water bath. Set a smaller bowl on the water.
Mix the cream and milk in a large saucepan. Heat until hot but not boiling, about 2-3 minutes.
In the bowl of an electric mixer fitted with the whisk, beat the egg yolks, sugar and salt on high speed until light an fluffy and tripled in volume.
Reduce the speed to medium and pour about 1/2 cup of the hot cream/milk mixture to temper the eggs. When well combined, transfer back to the cream/milk saucepan and cook until an instant-read thermometer reads 180F. The mixture should have thickened and will coat the back of a wooden spoon.
Stir in the melted chocolate. Mix it in well...slowly.
Pour the custard through a sieve into the top bowl of the ice water bath. Let cool, stirring often.
When completely cooled and cold, transfer to your ice cream maker and follow manufacturer's instructions.
You can keep in an airtight container in the freezer for a couple of weeks. Remove from freezer 15 minutes before using.