New York City Chefs Daily Recipe for 09/03/02 : Chocolate Ice Cream
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Chocolate Ice Cream recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 09/03/02 : Chocolate Ice Cream
"Chocolate Ice Cream"
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3 cups milk
1 vanilla bean (4 inches long)
4 egg yolks
3/4 cup granulated sugar
8 ounces bittersweet chocolate, melted

To make the custard, heat the milk with the vanilla pod in a small saucepan.  Remove from the heat as soon as small bubbles start to form. Do not boil.  Beat the egg yolks with a wire whisk or electric beater. Gradually incorporate the sugar, and continue beating for about 5 minutes, until the mixture is pale yellow. Strain the milk.  Slowly add it to the egg mixture drop by drop.  Pour the mixture into a double boiler with the melted chocolate. Stir over medium heat until the water in the pan is boiling and the custard thickens enough to lightly coat the back of a spoon. Remove from the heat and let cool.  Freeze in an ice cream maker, or if you do not have an ice cream maker, put the mixture into a metal or plastic freezer container and freeze until set, about 3 hours.  Remove from the container and chop coarsely into 3 inch pieces. Place in the bowl of a food processor and process until smooth.  Return to the freezer container, and freeze again until firm. Repeat the freezing chopping process 2 or 3 times, until smooth consistency is reached. Makes about 3 3/4 cups.
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