1 c Heavy cream; (1/2 pint)
3 lg Egg yolks
1/2 c Sugar
4 oz Bittersweet chocolate; roughly chopped,
1 c Light cream; (1/2 pint)
1 ts Vanilla extract
In a medium saucepan, scald the heavy cream over medium heat, just until the milk
gives off steam and bubbles begin to form around the edge. Remove the pan from heat.
In a medium bowl, whisk the egg yolks until they turn a pale lemon color. Add the sugar
and whisk to dissolve. Slowly whisk in 1/4 cup of the scalded cream until completely
incorporated. Pour this mixture into the saucepan and whisk to blend with the scalded
cream. Over low heat, whisk the cream mixture constantly for about 5 minutes, until it
has thickened and reached a temperature of 178 to 180F, registered on an instant-read
or a dairy thermometer. Remove the pan from the heat. Add the chocolate, whisking
until it is thoroughly melted and incorpotarted. Whisk in the light cream and vanilla.
Transfer the mixture to a medium bowl, cover, and refrigerate for at least 8 hours.
Prepare the ice cream in an ice-cream maker according to manufacturer's directions.
Store the ice cream in the freezer, where it has a shelf life of about 1 week.
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