It's raining in Brooklyn right now. It's not a day for the fires. But do not despair... today is one of my wife's favorite holidays, National Chocolate Ice Cream Day!
So here for the first time is a recipe for Chocolate Ice Cream taken from the Culinary Cafe. I hope you enjoy.
Yields: About One Quart
- 2 cups whole milk
- 5 large egg yolks
- 1/4 cup plus 2 tablespoons sugar
- 1 cup heavy cream
- 10 ounces bittersweet chocolate, melted
Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.
Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium mixing bowl set in an ice bath. Whisk in melted chocolate and let chill, then freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container in the freezer.