Wednesday, July 6, 2011

Swiss Chocolate Ice Cream


This recipe is courtesy of my friend Chanin, my ice cream making buddy.

3 cups whole milk
5 oz. bittersweet chocolate, chopped
1/4  cup of cocoa powder
6 egg yolks
8 oz. sugar (about 1 cup)
1 cup of cream
1 teaspoon vanilla
1/2 cup mini chocolate chips


Directions:


In a heavy saucepan, combine milk, chopped & powdered chocolate and heat to just below a simmer, stirring occasionally. 

In a medium bowl combine the yolks and sugar until combined. 
Pour 1 cup of the hot milk mixture over egg mixture, whisking constantly. 
Pour egg mixture into saucepan.
Heat mixture very slowly, stirring constantly with a wooden spoon in a figure eight pattern.
Cook gently over very low heat for about 10 minutes, until custard becomes quite thick.
Add cold cream to stop the cooking and stir in vanilla. 


Pour into a storage container and refrigerate until completely cold. 
Freeze in ice cream maker and stir in chips while ice cream is semi-soft. 


Makes about 2 quarts.