Chocolate Ice Cream
29th January 2007
6 eggs
2 cups milk
3/4 cup sugar
2 to 3 tablespoons honey
1/4 teaspoon salt
2 cups whipping cream
1 teaspoon vanilla
3 squares (1 oz. each) unsweetened chocolate
Crushed ice
Rock salt
In medium saucepan, beat together eggs, milk, sugar, honey and salt.
Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F.
Add chocolate to egg mixture.
Cool quickly by setting pan in ice or cold water and stirring for a few minutes.
Cover and refrigerate until thoroughly chilled, at least 1 hour.
When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can.
Freeze according to manufacturer’s directions using 6 parts ice to 1 part rock salt.
Transfer to freezer containers and freeze until firm.
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