Ghirardelli's Chocolate Ice Cream

Instructions

1. 1

   Makes about 1 1/2 quarts. 4 ounces Ghirardelli's bittersweet chocolate, chopped 2 cups half-and-half or light cream 3/4 cup granulated sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 3 eggs 1 1/2 cups heavy cream 1 1/2 teaspoons vanilla extract In a heavy medium saucepan, combine the chocolate and half-and-half.

2. 2

   Cook over moderate heat, whisking occasionally, until the chocolate is melted and the mixture is smooth, about 5 minutes.

3. 3

   In a small bowl, combine the sugar, flour and salt.

4. 4

   Gradually whisk the dry ingredients into the melted chocolate and bring to a boil.

5. 5

   Reduce the heat to moderately low and cook, whisking occasionally for 1 minute.

6. 6

   In a medium bowl, whisk the eggs briefly.

7. 7

   Slowly whisk in about half of the chocolate mixture, then transfer this mixture to the remaining chocolate in the saucepan.

8. 8

   Cook the custard until it’s thick, smooth and steaming and reaches about 160 degrees on a candy thermometer.

9. 9

   Remove from the heat and stir in the heavy cream and vanilla extract.

10. 10

    Let cool to room temperature, then refrigerate or chill in a water bath until cold.

11. 11

    Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions.

12. 12

    When frozen, transfer the ice cream to a container, cover and freeze for at least 30 minutes before serving. (The ice cream can be made up to 2 days before serving.)