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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes about 1 quart.
Calories from Fat 117
Calories 246
% Daily Values*
Total Fat 13g 20 %
  Saturated Fat 8g 40 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 4g  
  Trans Fat 0g  
Cholesterol 51mg 17 %
Sodium 497mg 21 %
Potassium 501mg  
Total Carbohydrate 19g 6 %
  Dietary Fiber 0g 0 %
  Sugars 17g  
  Other Carbohydrate 0g  
Protein 10g  
Vitamin A 1 % Vitamin C 7 %
Calcium 6 % Iron 6 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • CHOCOLATE ICE CREAM

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CHOCOLATE ICE CREAM

Reference:

Gourmet, April 2005

Prep:

Active time: 40 min Start to finish 3 hr (includes freezing)

Servings:

Makes about 1 quart.

Ingredients
1 cup whole milk
1 cup heavy cream
1/2 tsp vanilla
7 oz 70% cacao chocolate such as Lindt, finely chopped
1/2 cup plus 3 tbsps sugar
3 tbsps water
6 large egg yolks
1/8 tsp salt
Special equipment: an instant-read thermometer; an ice

Cooking Instructions
Step 1 Bring milk, cream, and vanilla just to a boil in a 1 1/2- to 2-quart saucepan, then remove from heat and keep warm, covered.
Step 2 Place chopped chocolate in a large heatproof bowl.
Step 3 Stir together 1/2 cup sugar with water in a 3-quart heavy saucepan and bring to a boil over moderate heat, stirring until sugar is dissolved and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling pan and washing down crystals, until mixture is a deep golden caramel, about 10 minutes. Remove pan from heat and carefully whisk in warm cream mixture (mixture will steam vigorously and caramel may harden). Cook over low heat, whisking, until caramel is dissolved.
Step 4 Beat yolks with salt and remaining 3 tablespoons sugar in a large bowl, using an electric mixer at high speed, until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted, 3 to 4 minutes in a stand mixer or 6 to 8 with a handheld.
Step 5 Add hot caramel mixture to yolks in a slow stream, whisking, then transfer custard to 3-quart saucepan. Cook over moderately low heat, stirring constantly, until custard is slightly thickened and registers 170F on thermometer (do not let boil).
Step 6 Force custard through a fine-mesh sieve into bowl with chopped chocolate and let stand 1 minute, then whisk mixture until smooth.
Step 7 Cool to room temperature, stirring occasionally, about 35 minutes.
Step 8 Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.