Serves: 5
Total Calories: 415
In small saucepan, bring half-and-half and unsweetened chocolate to a boil. Place in refrigerator until cool. Cream egg yolks with 1/3 cup sugar set aside. In 2-quart saucepan combine heavy cream, remaining 1/3 cup sugar and vanilla bean bring to boil, stirring frequently. Remove bean using point of paring knife, scrape vanilla grains from inside of hull. With fingers, rub off any cream or remaining vanilla grains and mix into cream discard hull. Add about 1/3 cream mixture to yolks, whisking constantly. Pour this mixture into saucepan, whisking constantly, and bring to just under boiling point. Remove from heat place pan in cold water or over ice, stirring, to stop cooking. Strain through fine strainer beat in chocolate mixture. Place in ice cream freezer and freeze according to manufacturer's instructions.
This Chocolate Fleck Ice Cream recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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