Chocolate Ice Cream (Williams Sonoma)

Ingredients

3 cups (750ml) half-and-half

6 oz. (185g) bittersweet chocolate, finely chopped

5 egg yolks

1 cup (250g) sugar

Pinch of salt

1 tsp. vanilla extract

Directions

This incredibly rich chocolate ice cream can become the foundation for many creative variations. At the end of the freezing process, just stir in a handful of toasted nuts, such as almonds or hazelnuts, bits of chocolate or crystallized ginger-or all three!

In a medium saucepan over medium heat, warm the half-and-half until steam begins to rise from the surface about 4 minutes. Remove from the heat, add the chocolate, and stir until smooth and blended.

In a large heatproof bowl, whisk together the egg yolks, sugar and salt until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually add the hot chocolate cream, whisking constantly until fully incorporated. Pour the mixture into the top pan of a double boiler and set the pan over but not touching simmering water in the bottom pan. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 10 to 12 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a chilled container, cover and freeze until firm, 3 to 4 hours. Makes about 1 quart (1 l).