Icecream

Quick Summary: This recipe creates a rich, custard-based chocolate ice cream using Ghirardelli semi-sweet chocolate, perfect for a Cuisinart ice cream maker.
Source: Ghirardelli & Cuisinart

>> servings: 2
In a #medium saucepan{}, heat 1 cup of @heavy cream{} until it begins to simmer. Remove from heat and add the finely chopped @Ghirardelli semi-sweet chocolate{8%oz}, stirring until smooth and melted. Set aside.
 
In another #saucepan{}, combine the @whole milk{1%cup}, @granulated sugar{3/4%cup}, and remaining 1 cup of @heavy cream{}. Heat over medium heat until it just starts to simmer.
 
In a separate #bowl{}, #whisk{} the @large egg yolks{4}. Gradually add a small amount of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
 
Return the tempered egg mixture to the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon.
 
Stir the chocolate mixture and @vanilla extract{1%teaspoon} into the custard until well combined.
 
Pour the mixture through a #fine-mesh sieve{} into a clean #bowl{} to remove any lumps.
 
Cover and refrigerate until completely chilled, at least ~{2%hours} or overnight.
 
Once chilled, pour the mixture into your #Cuisinart ICE-70 ice cream maker{}. Churn for about ~{20%minutes}.
 
Transfer the churned ice cream to an #airtight container{} and freeze for at least ~{2%hours} or until firm.