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| RECIPE FOR CHOCOLATE ICE CREAM |
Title: Chocolate Ice Cream
Category: Dairy American Microwave
Serves: 8
Ingredients:
| 3.00 | | Egg yolks, beaten | | 1.00 | c | Sugar | | 1.00 | c | Milk | | 0.25 | ts | Salt | | 2.00 | c | Whipping (heavy) cream | | 1.00 | ts | Vanilla | | 2.00 | | Ounces unsweetened chocolate | | | Melted and cooled |
Instructions:
Melt and cool unsweetened chocolate.
Mix egg yolks, sugar, milk, chocolate and salt in 2-quart saucepan.
Cover over medium heat, stirring constantly, just to boiling (do not boil).
Refrigerate in chilled bowl 2 to 3 hours, stirring occasionally, until room temperature.
Stir whipping cream and vanilla into milk mixture.
Pour into 1-quart ice-cream freezer.
Freeze according to manufacturer's directions.
8 SERVINGS (ABOUT 1/2 CUP EACH); 370 CALORIES PER SERVING.
If you would like to try vanilla bean, omit vanilla extract and add a 3-inch piece of vanilla bean to the milk mixture before cooking.
Before cooling, remove bean and split lengthwise.
Scrape the seeds into cooked mixture with tip of a small knife; discard bean.
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