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“From the New York Times, Craig Claiborne with Pierre Franey”
READY IN:
30mins
SERVES:
8
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

  • 8 ounces unsweetened chocolate, broken into pieces
  • 2 cups milk
  • 34 cup sugar
  • 6 egg yolks
  • 2 cups heavy cream

Directions

  1. Combine the chocolate, milk and one-half of the sugar in a saucepan. Place the saucepan in a slightly larger basin of simmering water and stir until chocolate melts.
  2. Meanwhile, combine in a saucepan the remaining sugar with the yolks and beat until pale yellow. Stir in the chocolate mixture and the cream. Bring the mixture almost, but not quite, to the boil and cook, stirring constantly with a wooden spoon, until the custard coats the spoon lightly. The proper temperature is 180 degrees.
  3. Pour the mixture into a mixing bowl to prevent further cooking. Let stand until cool.
  4. Pour the mixture into the container of an electric or handcranked ice-cream freezer. Freeze according to the manufacturer's instructions.

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