Ok, so it's been a few months. But now I have a link here from my website, so I better step it up. Or at least start recording the minutiae of my cooking and eating.
I had some leftover cream, and some leftover streaky chocolate from a failed tempering project, and I thought, "I don't have a go-to recipe for chocolate ice cream."
...et Voilá! I really just tweaked a recipe from the Chez Panisse Desserts book, Clay's Chocolate Ice Cream, because I thought it was a little sweet. I also wanted to use one kind of chocolate, for ease. But it's basically the same, including that little trick of melting the chocolate with some butter. Yum!!!!
Makes a quart+.
3 c half&half
6 egg yolks
1/2 c sugar
6 oz. bittersweet chocolate, chopped (I used 72%)
1 oz. butter (aka 2 tbs)
pinch of salt
1/2 tsp vanilla, optional
Melt the chocolate and butter in a double boiler. Heat 2 c of the half&half with the sugar and salt until steamy and a little bubbly at the edges. Gradually add to the egg yolks, whisking all the while. Return the mixture to the saucepan and, stirring constantly, heat over low until it is well thickened. (I usually know it's done when I scrape the bottom of the pan with my silicone spatula, and a little bit of more solid custard comes with. Then I remove it from the heat and continue to stir for a few minutes so the custard is cooked evenly.)
Add the custard very gradually to the melted chocolate(it will do a seizing-like thing), stirring, and when that's done, strain it into a bowl and add the remaining cream. Add the vanilla, if you want, and chill very thoroughly, best overnight. Then churn in an ice cream maker of your choice, and savor some really rich, creamy, perfectly-chocolatey ice cream!