SCHARFFEN BERGER Bittersweet Chocolate Ice Cream

Ingredients:

• 8 ounces SCHARFFEN BERGER 70% Bittersweet Chocolate, chopped*
  
• 8 large egg yolks
  
• 1/2 cup granulated sugar
• 2 cups heavy cream
  
• 1 cup whole milk
  
• Pinch of salt
  
• 1 teaspoon pure vanilla extract

Directions:

Melt the chocolate in a heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth. Remove the bowl from the heat and let cool.

Meanwhile, with an electric mixer on medium-high speed, beat the egg yolks and the sugar in a large deep bowl for about 8 minutes, until thick and pale and the mixture forms a ribbon when the beaters are lifted.

Bring the cream, milk, and salt just to a boil over medium-high heat in a medium saucepan. In a slow steady stream, pour the cream mixture into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, whisking frequently at first and constantly when it begins to thicken. Whisk for about 8 minutes. Do not allow the mixture to boil. Immediately pour through a fine strainer set over a large glass measure or bowl.

Whisk the chocolate into the custard, in 2 batches, whisking until smooth after each addition. Whisk in the vanilla. Let cool to room temperature. Refrigerate, covered, for at least 4 hours, or until very cold, and up to 2 days.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions. The ice cream will be soft, but ready to eat. For a firmer texture, transfer to a freezer container, and freeze for at least 2 hours before serving. (The ice cream is best served the day it is made.)

Serve scooped into bowls or stemmed glasses.

Makes a generous 1 quart ice cream

*Note:  If you don’t have the specific chocolate called for, substitute another chocolate with about the same intensity - the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor.  Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for chocolate of less than 70% cacao.