Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

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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