Semisweet Chocolate Ice Cream

10 oz. semisweet (62%) chocolate
2 C. whole milk
2 C. heavy cream
1 vanilla bean
8 large egg yolks
3/4 C. sugar

Coarsely chop chocolate & melt in the top of a double boiler or in a bowl over a water bath. Turn off heat when chocolate is completely melted.

Pour the milk & cream into a large heavy-duty saucepan. Using a sharp knife, split the vanilla bean lengthwise. Scrape the seeds into the saucepan. Add the bean to the liquid & bring the mixture to a simmer over medium heat.

Using an electric mixer, whip the yolks & sugar together until they are thick & pale colored and hold a slowly dissolving ribbon when the beater is lifted. This will take about 5 minutes.

Slowly pour a cup of the hot milk liquid into the egg mixture. Blend well; then return the entire mixture back to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, about 10 minutes.

Remove the saucepan from the heat & strain the mixture into a large mixing bowl. Slowly pour in the melted chocolate, stirring with a wore whisk so that the chocolate is fully incorporated as it is added. Cover the mixture tightly with plastic wrap & chill for at least 4 hours or overnight.

Process in an ice cream freezer according to manufacturer's directions. makes about a quart and a half of ice cream.   

Recipe from Scharffen Berger Chocolate    

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