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Chocolate Ice Cream

1/2 pint heavy cream
3 large egg yolks
1/2 cup sugar
4 ounces bittersweet chocolate, chopped
1/2 pint light cream
1 teaspoon vanilla extract

In a medium saucepan, scald the heavy cream over medium heat until
bubbles begin to form around the edge. Remove the pan from heat.
In a medium bowl, whisk the egg yolks until they turn a light lemony
color. Add the sugar and whisk to dissolve. Slowly whisk in 1/4
cup of the scalded cream until completely incorporated. Pour this
mixture into the saucepan and whisk to blend with the scalded cream.
Over low heat, whisk the cream mixture constantly for about 5
minutes, until it has thickened and reached a temperature of 178
to 180F. Remove the pan from the heat. Add the chocolate, whisking
until it is thoroughly melted and blended. Whisk in the light cream
and vanilla. Transfer the mixture to a medium bowl, cover, and
refrigerate for at least 8 hours. Prepare the ice cream in an
ice-cream maker according to manufacturer's directions.


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