Chocolate Ice cream

Chocolate Ice Cream
>> Yield: 1 quart
>>
>> 8 ounces bittersweet chocolate
>> 1 1/2 cups whole milk
>> 1 1/2 cups heavy cream
>> 3/4 cup granulated white sugar, (5 1/4 ounces)
>> 4 large egg yolks
>> 1 teaspoon vanilla extract
>>
>> Directions:
>>
>> 1. In a medium heatproof bowl set over a pan of almost-simmering
>> water, melt the chocolate, stirring occasionally, until smooth. Set
>> aside to cool.
>>
>> 2. Meanwhile, position a strainer over a medium bowl set in a larger
>> bowl containing ice water. Heat the milk, cream, and 1/2 cup of the
>> sugar in a medium saucepan over medium heat, stirring occasionally to
>> dissolve the sugar, until steam appears and the milk is warm (about
>> 175 degrees), about 5 minutes. While the milk is heating, beat the
>> yolks and remaining 1/4 cup sugar in a medium bowl until combined and
>> pale yellow. Add the melted chocolate and beat until fully
>> incorporated.
>>
>> 3. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at
>> a time, until combined. Whisk the milk-yolk mixture into the warm
>> milk
>> in the saucepan; set the saucepan over medium heat and cook, stirring
>> constantly with a wooden spoon until steam appears, foam subsides,
>> and
>> the mixture is slightly thickened or an instant-read thermometer
>> registers 180 to 185 degrees. (Do not boil the mixture, or the eggs
>> will curdle.) Immediately strain the custard into the bowl set in the
>> ice bath; cool the custard to room temperature, stirring it
>> occasionally to help it cool. Stir in the vanilla, then cover and
>> refrigerate until an instant-read thermometer registers 40 degrees or
>> lower, at least 3 hours or up to 24 hours.
>>
>> 4. Pour the custard into the ice cream machine canister and churn,
>> following the manufacturer’s instructions, until the mixture
>> resembles
>> soft-serve ice cream. Transfer the ice cream to an airtight
>> container,
>> press plastic wrap flush against the surface, cover the container,
>> and
>> freeze the ice cream until firm, at least 2 hours. (The ice cream
>> will
>> keep for up to 2 days.)
>>
>> Judging Custard
>> Custard is thick enough when a line drawn through it on the back of a
>> spoon holds for several seconds.
>>
>> Notes:
>>
>> My favorite high-quality bittersweet chocolate is Callebaut from
>> Belgium.