July 21, 2006

Ice cream time.

Mexican Chocolate Ice Cream

1/2 vanilla bean
11 oz Mexican chocolate (3 1/2 disks; preferably Ibarra), coarsely chopped
3 3/4 cups half-and-half
3 large eggs
Scant 1/4 teaspoon salt
Special equipment: an instant-read thermometer; an ice cream maker

Halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add chocolate and half-and-half and bring to a boil over moderate heat, whisking. Remove from heat.
Lightly beat eggs with salt in a bowl, then add hot chocolate mixture in a slow stream, whisking.

Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard registers 175°F on thermometer, 1 to 5 minutes. Immediately pour through a fine-mesh sieve into a metal bowl. Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally.

Freeze custard in ice cream maker. Transfer ice cream to an airtight container and freeze until hardened, about 1 hour.

Cooks' note:
• Ice cream keeps 4 days

Makes about 1 1/2 qt.
Recipe from Epicurious.com

This delicious treat is my submission to Sugar High Friday -- Ice Ice Baby hosted by the wonderful Sarah from The Delicious Life. The deadline to email her your submissions is July 28th so get crackin'!