Chocolate Ice Cream Recipe - Cooking Index
Chocolate Ice Cream Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Semisweet chocolate - chopped |
| 4 cups | 948ml | Half-and-half |
| 1 cup | 198g / 7oz | Granulated sugar |
| 6 | Egg yolks | |
| 4 oz | 113g | Milk chocolate - finely chopped |
| 4 oz | 113g | White chocolate - finely chopped |
Fill half of saucepan with water, place over medium heat and bring to a simmer. Place the chocolate in a small stainless mixing bowl. Place over the saucepan and melt until smooth, stirring occasionally.
In a saucepan, over medium heat, combine the half-and-half and sugar. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon.
Remove from the heat and stir in the melted chocolate. Whisk until smooth. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely.
Stir in the chocolate pieces. Process the mixture according the ice cream machines instructions.
This recipe yields about 1 quart of ice cream.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D61) - from the TV FOOD - NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.