ICE CREAM, CHOCOLATE FROZEN CUSTARD
This ice cream is made with extra eggs to give a custard-like smooth texture.
2 1/2 cups heavy cream
- 1 cup sugar
- 6 large egg yolks
- 1/8 teaspoon salt
- 2 ounce dark chocolate, broken chunks
In a heavy sauce pan, combine heavy cream, sugar, egg yolks, and salt; cook over low heat, whisking constantly for 12-15 minutes. Custard should coat the spoon without running off. Add chocolate and cook to melt. remove from heat and cool. Before churning strain mixture through fine sieve.
Follow manufacturer’s instructions for ice cream machine blending.