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Bittersweet Chocolate Ice Cream

Author/Submitted by: Julee Rosso & Sheila Lukins _The_New_Basics_
Servings: 1
Categories: Chocolate / Desserts / Ice Cream/Frozen Yogurt

4    extra large egg yolks
3/4  Cup  sugar
1  Cup  milk
1  Cup  heavy or whipping cream
7  Ounces  good-quality bittersweet chocolate
3/4  Cup  buttermilk

Break chocolate into small pieces. Using electric mixer, cream egg yolks and sugar until thick and light. Combine milk and cream in a 2 quart microwave safe casserole and cook, uncovered, at 100% for 2 minutes. With mixer running, add hot milk+cream to egg yolk mixture. Blend until smooth. Pour mixture into casserole and cook at 100% for 60 seconds. Whisk the mixture. Cook for 60 more seconds. Whisk again. Cook for 60 more seconds and whisk once more. The mixture should be thick enough to coat the back of a spoon. Remove from the microwave and add the chocolate, whisking until smooth. Whisk in the buttermilk. Cool to room temperature. Chill, loosely covered, at least 3 hours. Freeze in an ice cream maker according to manufacturer's instructions. I have made the ice cream, and it's spectacular. "Jessica Litman" <>

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