Double Chocolate Ice Cream

Name: Double Chocolate Ice Cream
Ingredients: 1 1/4 cups milk; 7 oz semi-sweet chocolate, chopped; 1 None vanilla bean, split lengthwise and seeds scraped; 3 None egg yolks; 1/2 cup sugar; 1 1/4 cups heavy cream

6 ingredients

5 steps

Ingredients

1 1/4 cups milk
7 oz semi-sweet chocolate, chopped
1 None vanilla bean, split lengthwise and seeds scraped
3 None egg yolks
1/2 cup sugar
1 1/4 cups heavy cream

Directions

1

Place milk, 5 oz of the chocolate and vanilla in a medium saucepan on medium heat. Stir until chocolate melts. Bring almost to a boil. Remove from heat and set aside for 20 mins.
2

Beat yolks and sugar in a medium bowl until pale. Slowly whisk in milk mixture. Strain into saucepan.
3

Stir on medium heat for 4-5 mins, until mixture thickens and coats the back of a spoon. Do not boil. Cool to room temperature.
4

Stir cream into custard mixture. Pour into the bowl of an ice cream machine and churn according manufacturer's directions (about 30 mins). Add remaining 2 oz chopped chocolate in last 5 mins of churning.
5

Transfer to a chilled 1 1/2-quart freezer container. Freeze until completely firm. Serve in cones or scoops