Devil's Food Chocolate Ice Cream
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 312.
Mmmmm, this is sinfully delicious! Extremely creamy and decadent, it is hard to stay out of it. Chocolate ice cream is one of my favorite things in the world and Maida Heatter says it is her favorite dessert.
I blundered and deleted my "how-to" photos that I usually include. However, this is very easy and not difficult to make.
11 1/2 oz. semi-sweet chocolate
1 cup milk
3/8 cup honey
7 egg yolks
2/3 cup granulated sugar
2 cups heavy cream
Break up the chocolate and place it in a heavy saucepan along with the milk and honey. On moderate heat, scrape the bottom of the pan with a rubber spatula until the mixture has melted. Whisk until smooth.
Beat the egg yolks with an electric mixer. Gradually add the sugar and beat until it becomes pale in color. Slowly add the warm chocolate mixture on low speed. The mixture will be thick.
Transfer the mixture to a heavy saucepan and cook over low heat, scraping the bottom and sides constantly. Use a candy thermometer and when the mixture reaches 140 degrees, gradually whisk in the cream. Stir occasionally until smooth. Chill in the refrigerator until very cold and then freeze in an ice cream maker according to the manufacturer's directions.