Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Homemade

----------------KEYWORDS: ICE CREAM, SCANNED---------------------
MAKES ABOUT 3 PINTS

Source: Chocolate Desserts, from the editors of Food Wine magazine
Supplement to Food Wine magazine, 03/95 3 ounces unsweetened
chocolate, coarsely chopped 2 ounces semisweet chocolate, coarsely
chopped 1 teaspoon powdered instant coffee, preferably espresso 2 2/3
cups heavy cream 1 1/3 cups milk 1 cup sugar Pinch of salt 1 vanilla
bean or 2 teaspoons vanilla extract 1. In a double boiler, melt the
chocolate with the coffee powder over hot, not simmering, water. 2.
In a heavy medium saucepan, scald the cream and milk with the sugar,
salt and vanilla bean (if using vanilla extract, do not add until
Step 3). Stir to be sure the sugar is dissolved. Add the melted
chocolate and mix until smooth. 3. Remove the vanilla bean, split it
lengthwise and scrape the seeds into the chocolate cream. Discard the
pod (or rinse it, dry well and put it into a jar of sugar to flavor
it). 4. Chill the chocolate cream thoroughly, either over ice or in
the refrigerator. Then freeze in an ice cream maker following the
manufacturer's instructions.

Submitted By SALLIE KREBS On 03-01-95

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