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Name: Chocolate Ice Cream
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 2 c Heavy cream; 3 Egg yolks; 4 oz Semi-sweet chocolate; 1/2 c Sugar; 2 c Warm milk; 1/2 Vanilla bean; split

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INGREDIENTS

2 c Heavy cream
3 Egg yolks
4 oz Semi-sweet chocolate
1/2 c Sugar
2 c Warm milk
1/2 Vanilla bean; split

Servings

INSTRUCTIONS

Melt the chocolate in the top of a double-boiler, stirring occasionally, being careful not to scorch the bottom. Combine the egg yolks and the sugar and whip to a creamy and smooth yellow. Combine the milk, cream and vanilla bean in a pot over medium heat and bring to a boil. Temper the egg-sugar combination by whisking into the egg mixture 1/3 of the hot milk. Stir this in to temper the eggs before adding them to the remainder of the milk. Using a whip to whisk the milk, pour the tempered eggs into the hot milk, and cook the milk and egg mixture together. Stir with a wooden spoon until the mixture thickens enough to coat the back of a wooden spoon. Add the melted chocolate to the hot milk-egg mixture by whipping in with a wire whisk. Strain the mixture through a fine mesh strainer and cool quickly in an ice bath before refrigerating the mixture. Chill the ice cream base for several hours before continuing onto the ice cream making. Freeze the mixture in an ice cream freezer according to the manufacturers directions. Keep frozen until ready to serve. This recipe yields 1 1/4 quarts of finished ice cream. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B03 broadcast 05-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-10-1997 Recipe by: Michael Lomonaco

NOTES

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Chocolate Ice Cream

2 c Heavy cream
3 Egg yolks
4 oz Semi-sweet chocolate
1/2 c Sugar
2 c Warm milk
1/2 Vanilla bean; split

Melt the chocolate in the top of a double-boiler, stirring  occasionally, being careful not to scorch the bottom. Combine the egg  yolks and the sugar and whip to a creamy and smooth yellow. Combine  the milk, cream and vanilla bean in a pot over medium heat and bring  to a boil. Temper the egg-sugar combination by whisking into the egg  mixture 1/3 of the hot milk. Stir this in to temper the eggs before  adding them to the remainder of the milk. Using a whip to whisk the  milk, pour the tempered eggs into the hot milk, and cook the milk and  egg mixture together. Stir with a wooden spoon until the mixture  thickens enough to coat the back of a wooden spoon. Add the melted  chocolate to the hot milk-egg mixture by whipping in with a wire  whisk. Strain the mixture through a fine mesh strainer and cool  quickly in an ice bath before refrigerating the mixture. Chill the  ice cream base for several hours before continuing onto the ice cream  making. Freeze the mixture in an ice cream freezer according to the  manufacturers directions. Keep frozen until ready to serve. This  recipe yields 1 1/4 quarts of finished ice cream.    Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1B03 broadcast 05-11-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    05-10-1997    Recipe by: Michael Lomonaco

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Nutrition

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Serving Size: 1 Serving (2018g)
Recipe Makes: 1 servings

Calories: 4388
Calories from Fat: 2350 (54%)

Amt Per Serving		% DV

	Total Fat 261.1g	348 %
	Saturated Fat 131.6g	658 %
	Monounsaturated Fat 92.3g
	Polyunsanturated Fat 23.4g
Cholesterol 5456.8mg		1679 %
Sodium 682.6mg		24 %
Potassium 2410.8mg		63 %
Total Carbohydrate 435.3g		128 %
	Dietary Fiber 6.6g	26 %
	Sugars, other 428.7g
Protein 105.2g		150 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4388

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