Recipe courtesy of David Rosengarten
Total:
3 hr 30 min
Active:
3 hr 30 min
Yield:
approximately 3 1/2 cups
Level:
None

Ingredients

Directions

In a saucepan heat the milk and cream to scalding. Chop the chocolate into small pieces. Remove the milk and cream from the heat. Add the chopped chocolate, stir until completely melted. In a large bowl, using a whisk, beat the sugar with the egg yolks and vanilla extract until the mixture is light and fluffy. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly.

Heat the mixture in a bowl over simmering water, stirring constantly with a whisk or wooden spoon, until it thickens enough to coat the spoon.

Let cool to room temperature, refrigerate, covered, until completely cold, preferably overnight. Process the mixture in an ice cream freezer following the manufacturers instructions. Serve immediately.

Categories:

IDEAS YOU'LL LOVE

Chocolate and Vanilla Checkered Flag Cake

Recipe courtesy of Nancy Fuller

Chocolate Chip Oatmeal Cookies

Recipe courtesy of Wayne Harley Brachman

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Ladd's Chocolate Pie

Recipe courtesy of Ree Drummond

Double Chocolate Bread Pudding with Bourbon Whipped Cream

Recipe courtesy of Sunny Anderson

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Sunny's German Chocolate Cake Cookies

Recipe courtesy of Sunny Anderson

Spicy Chocolate Chicken

Recipe courtesy of Giada De Laurentiis

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking