Bittersweet Chocolate Ice Cream

Photo: Chris Paulk

Ingredients

2 cups HALF& HALF

3 LARGE EGG YOLKS

2/3 cup SUGAR

6 ounces BITTERSWEET CHOCOLATE- CHOPPED

1 ounce UNSWEETENED CHOCOLATE

1/4 teaspoon Instant Coffee- try Starbuck's Via

1 cup Heavy Whipping Cream

1 teaspoon Vanilla extract

Preparation

Prep your ice cream maker according to the manufacturer’s directions.

In a medium sauce pan, heat the half & half until warm- not hot.

In a bowl, whisk the egg yolks until blended.

Add the sugar and about 1/2 of the warm half and half. Stir to combine well and add the mixture back to the saucepan. Whisking briskly while combining.

Cook over medium heat until the mixture coats the back of a silicone spatula (about 10-12 minutes). Remove from heat and add the chocolate and coffee, stir to melt and combine thoroughly.

Place the pan with the custard in an ice bath to cool, stirring occasionally, until it reaches room temperature. Add the whipping cream and vanilla

Pour into another container and chill until cold -several hours-or you are ready pour into the ice cream maker.

Freeze in the ice cream maker according to the manufacturer’s directions. Makes about a quart.

Tools

Comments

Permalink Chris Paulk
July 11, 2010

Note- I like my ice cream stored in the paper freezer cartons. You can buy them at your local grocery store in the deli section where they sell soup.

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About

You can make this by hand with ice and salt, but if you have an electric ice cream machine, you’ll be really pleased with how easy this recipe is. This recipe turns out creamy and smooth, every time.