Rain

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.

Chocolate Ice Cream

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Yields: About One Quart

Ingredients:

• 2 cups whole milk
• 5 large egg yolks
• 1/4 cup plus 2 tablespoons sugar
• 1 cup heavy cream
• 10 ounces bittersweet chocolate, melted

Bring milk to a simmer. Meanwhile, combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes.

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.