Julee Rosso, Sheila Lukins

Bittersweet Chocolate Ice Cream

Preparation info

  • 1 quart

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The rich consistency of this ice cream comes from creating a perfectly smooth custard base. Using the microwave eliminates the guessing about when it’s thick enough or stirred enough—and dramatically reduces the cooking time. Adding the buttermilk heightens the chocolate flavor.

Ingredients

  • 4 extra-large egg yolks
  • ¾ cup sugar
  • 1 cup milk

Method

  1. Using an electric mixer, cream the egg yolks and sugar in a bowl until the mixture is thick and light.
  2. Combine the milk and cream in a 6-cup microwave-safe casserole, and cook at full power (650 to 700 watts), uncovered, for 2 minutes.
  3. With the mixer running, slowly add the hot milk-cream mixture to the egg yolks, and blend until smooth.
  4. Tra