Recipe ingredients
- 4 ounces Ghirardelli bittersweet chocolate, chopped
- 2 cups half-and-half or light cream
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 eggs
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons vanilla extract
Recipe method
- In a heavy medium saucepan, combine the chocolate and half-and-half.
- Cook over moderate heat, whisking occasionally, until the chocolate is melted and the mixture is smooth, about 5 minutes.
- In a small bowl, combine the sugar, flour and salt. Gradually whisk the dry ingredients into the melted chocolate and bring to a boil.
- Reduce the heat to moderately low and cook, whisking occasionally for 1 minute.
- In a medium bowl, whisk the eggs briefly. Slowly whisk in about half of the chocolate mixture, then transfer this mixture to the remaining chocolate in the saucepan.
- Cook the custard until it is thick, smooth and steaming and reaches about 160 degrees on a candy thermometer.
- Remove from the heat and stir in the heavy cream and vanilla extract. Let cool to room temperature, then refrigerate or chill in a water bath until cold.
- Pour the custard into an ice cream maker and freeze according to the manufacturer instructions.
- When frozen, transfer the ice cream to a container, cover and freeze for at least 30 minutes before serving.
Other ice cream recipes:
Ghirardelli chocolate ice cream recipe
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