Chocolate Fleck Ice Cream
Ingredients:
1 1/2 cups half and half
1 1/2 ounces unsweetened baking chocolate
4 egg yolks
2/3 cup sugar
1 cup cream
1 vanilla bean split down center -- whole
In small saucepan, bring half-and-half and unsweetened chocolate to
a boil. Place in refrigerator until cool.
Cream egg yolks with 1/3 cup sugar; set aside.
In 2-quart saucepan combine heavy cream, remaining 1/3 cup sugar and vanilla bean; bring to boil, stirring frequently.
Remove bean; using point of paring knife, scrape vanilla
grains from inside of hull. With fingers, rub off any cream or
remaining vanilla grains and mix into cream; discard hull. Add about
1/3 cream mixture to yolks, whisking constantly.
Pour this mixture into saucepan, whisking constantly, and bring to just under boiling point. Remove from heat; place pan in cold water or over ice, stirring, to stop cooking.
Strain through fine strainer; beat in chocolate mixture. Place in ice cream freezer and freeze according to manufacturer's instructions.
B-man
