4 extra large egg yolks
3/4 cup sugar
1 cup milk
1 cup heavy or whipping cream
7 oz good-quality bittersweet
1 chocolate
3/4 cup buttermilk
A Recipe for
Bittersweet Chocolate Ice Cream
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
This Recipe for Bittersweet Chocolate Ice Cream is one of thousands in the Recipes-to-go Dessert Cookbook.
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
If you enjoy this Bittersweet Chocolate Ice Cream Recipe - you should enjoy the recipe collections you can find on the websites below:
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
This is a recipe for Bittersweet Chocolate Ice Cream from the recipe cookbook of Recipes-to-go (Dessert)
Food Tip |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
Food Tip |
Break chocolate into small pieces. Using electric mixer, cream egg
yolks and sugar until thick and light. Combine milk and cream in a 2
quart microwave safe casserole and cook, uncovered, at 100% for 2
minutes. With mixer running, add hot milk+cream to egg yolk mixture.
Blend until smooth. Pour mixture into casserole and cook at 100% for
60 seconds. Whisk the mixture. Cook for 60 more seconds. Whisk
again. Cook for 60 more seconds and whisk once more. The mixture
should be thick enough to coat the back of a spoon. Remove from the
microwave and add the chocolate, whisking until smooth. Whisk in the
buttermilk. Cool to room temperature. Chill, loosely covered, at
least 3 hours. Freeze in an ice cream maker according to
manufacturer's
I have made the ice cream, and it's spectacular. "Jessica Litman"
<p01046@psilink. com>
Recipe By : Julee Rosso & Sheila Lukins _The_New_Basics_
Serves: 1
Bittersweet Chocolate Ice Cream Recipe brought to you by Recipes To-Go