Bitter Chocolate Ice Cream

Preparation info

  • Yield: about

    3 qt

    , depending on overrun
    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Ingredients U.S. Metric
Egg yolks



  1. Combine the egg yolks and the first quantity of sugar in a bowl. Whip until thick and light.
  2. Combine the milk and the second quantity of sugar in a heavy saucepan. Bring to a simmer, stirring to dissolve the sugar.
  3. Gradually beat the milk into the egg yolk mixture. Set over a hot-water bath and heat, stirring constantly, until the