Ingredients
1
vanilla bean, split lengthwise
12
ounces bittersweet (not unsweetened) or semisweet chocolate, finely
Directions
1.
Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add water, sugar and salt. Whisk over medium heat until sugar dissolves. Add chocolate. Whisk until completely melted and smooth.
2.
Whisk yolks in medium bowl to blend. Gradually whisk in hot chocolate mixture; return to same saucepan. Stir over medium heat until custard thickens slightly and leaves path on back on spoon when finger is drawn across, about 3 minutes (do not boil). Chill uncovered until cold, about 2 hours. Mix in brandy.
3.
Process sorbet mixture in ice cream maker according to manufacturer\'s instructions. (Sorbet will be very soft.)
4.
Spoon sorbet into container. Cover and freeze until firm, at least 8 hours. (Can be made 4 days ahead. Keep frozen.)
New-York Restaurants
