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Chocolate Fleck Ice Cream |
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Print this Recipe 1 1/2 cups half and half 1 1/2 ounces unsweetened baking chocolate 4 eggs yolk 2/3 cup sugar 1 cup cream 1 vanilla bean split down center, whole In small saucepan, bring half-and-half and unsweetened chocolate to a boil. Place in refrigerator until cool. Cream egg yolks with 1/3 cup sugar; set aside. In 2-quart saucepan combine heavy cream, remaining 1/3 cup sugar and vanilla bean; bring to boil, stirring frequently. Remove bean; using point of paring knife, scrape vanilla grains from inside of hull. With fingers, rub off any cream or remaining vanilla grains and mix into cream; discard hull. Add about 1/3 cream mixture to yolks, whisking constantly. Pour this mixture into saucepan, whisking constantly, and bring to just under boiling point. Remove from heat; place pan in cold water or over ice, stirring, to stop cooking. Strain through fine strainer; beat in chocolate mixture. Place in ice cream freezer and freeze according to manufacturer's instructions. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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