- Yield 4 servings
As an alternative to using an ice cream freezer, pour the mixture into a large stainless steel bowl. Freeze for 10 minutes or until the mixture begins to thicken and become firm. Beat with an electric mixer until light and fluffy. Return to the freezer. Repeat the process 2 or 3 times or until the consistency is light but not necessarily icy.
- 1 1/2 cups milk
- 1 cup cream
- 4 ounces semisweet chocolate, chopped
- 1/8 teaspoon salt
- 1/2 cup sugar
- 4 -- egg yolks
- Combine the milk and cream in a saucepan and mix well. Cook just until heated through, stirring occasionally.
- Add the chocolate and salt, stirring until the chocolate melts.
- Whisk the sugar and egg yolks in a bowl until pale yellow. Stir in the chocolate mixture. Return the mixture to the saucepan.
- Cook over low heat until slightly thickened, whisking constantly.
- Strain into a bowl. Let stand until cool.
- Pour into an ice cream freezer container. Freeze using manufacturer's directions.
NOTE: You can also use the alternative method for freezing noted above.
Recipe reprinted with permission from The Junior League of Austin, Austin Entertains (The Junior Legue of Austin 2001)