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A superb recipe from France's famous
pātissier, Gaston
Lenōtre.
1 cup plus 2 tablespoons half and half
1 1/2 ounces unsweetened chocolate
6 large egg yolks
5 1/2 tablespoons sugar
1 cup whipping cream
5 1/2 tablespoons sugar
1/4 cup (1/2 stick) butter
1/2 teaspoon vanilla extract
In small heavy-bottomed saucepan combine half and half and
chocolate.
Stir occasionally to melt chocolate, then slowly bring to boil. Place in
refrigerator overnight, or chill in freezer briefly, but do not freeze. Cream
egg
yolks and 5 1/2 tablespoon sugar; set aside. In a 2-quart saucepan combine whipping cream
and remaining sugar and slowly bring to boil,
stirring frequently. Add about one-third of
cream mixture to the yolks, whisking constantly. Pour this mixture into saucepan, whisking
constantly,
and bring to just under the boiling point. Remove from heat and whisk
in butter. Immediately place pan in cold water or over ice to stop cooking.
Stir mixture
frequently until cool. Strain through fine strainer or chinoise.
Beat in chilled half and
half, chocolate and vanilla. Place in ice cream
maker and churn according to
manufacturer's directions. Makes about 1
quart. (Note: Doubled, this recipe will fit into
6-quart ice cream maker.)
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