Chocolate Ice Cream II

4 egg yolks
3/4 cup sugar
1/8 tsp. salt
2 cups LDF milk
2 cups LDF whipping cream
1 tsp. vanilla
2 oz. melted chocolate

Mix the slightly beaten egg yolks with sugar and salt. Scald milk and cream in a double boiler. Slowly, add milk to the egg mixture, return to double boiler and cook; stir the custard constantly, until the mixture coats a spoon, about five minutes. Stir in 2 ounces of melted chocolate. Remove from heat and add vanilla. Freeze in an ice cream freezer. Makes about 2 quarts.

MOOO News June 2012