Break chocolate into small pieces. Using electric mixer, cream egg yolks and sugar until thick and light. Combine milk and cream in a 2 quart microwave safe casserole and cook, uncovered, at 100% for 2 minutes. With mixer running, add hot milk+cream to egg yolk mixture. Blend until smooth. Pour mixture into casserole and cook at 100% for 60 seconds. Whisk the mixture. Cook for 60 more seconds. Whisk again. Cook for 60 more seconds and whisk once more. The mixture should be thick enough to coat the back of a spoon. Remove from the microwave and add the chocolate, whisking until smooth. Whisk in the buttermilk. Cool to room temperature. Chill, loosely covered, at least 3 hours. Freeze in an ice cream maker according to manufacturers I have made the ice cream, and its spectacular. "Jessica Litman"
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|Serving Size: 1 Serving (1078g)|
|Recipe Makes: 1|
|Calories from Fat: 1113 (33%)|
|Amt Per Serving||% DV|
|Total Fat 123.7g||165 %|
|Saturated Fat 70.5g||352 %|
|Monounsaturated Fat 41g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 1014.4mg||312 %|
|Sodium 317.4mg||11 %|
|Potassium 1256.7mg||33 %|
|Total Carbohydrate 591g||174 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 579.4g|
|Protein 29.6g||42 %|
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Calories per serving: 3410
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