Serves: 4
Total Calories: 647

1 recipe Vanilla Bean Ice Cream

CHOCOLATE SAUCE:
9 ounces Mexican baking chocolate, , chopped
1/2 cup water
1/4 cup heavy cream
1 tablespoon Kahlua liqueur

To prepare the ice cream: In a medium saucepan, heat the milk over low heat until bubbles form around the edges of the pan. Scrape the seeds from the vanilla bean into the milk. Add the bean to the pan. Stir the milk for 1 to 2 minutes. Stir in the sugar and salt until dissolved. Remove from heat and let cool for 10 minutes.

In a small stainless-steel bowl, beat the egg yolks until blended. Gradually whisk in the milk mixture until combined. Remove the vanilla bean. Set the bowl over a saucepan of barely simmering water. Cook, stirring constantly, for 10 to 12 minutes, or until the mixture is thick enough to coat the back of the spoon. Remove from the heat and let cool. Stir in the cream.

Cover and refrigerate for at least 3 hours. Freeze in an ice cream maker according to the manufacturer's instructions.

To prepare the chocolate sauce: In a double boiler over barely simmering water, combine the chocolate and water and stir until the chocolate is melted and the sauce begins to thicken.

Remove from heat and add the cream and Kahlúa. Stir until well combined.

Let cool and serve, or store in an airtight jar in the refrigerator for up to 2 weeks.

To serve, place a scoop of ice cream in each of 4 shallow bowls and either top with the chocolate sauce or serve the chocolate sauce in a small pitcher for your guests to add as they like.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 647
Calories from Fat: 467

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