Bittersweet Chocolate Ice Cream

Bittersweet Chocolate Ice Cream is a gluten free, lacto ovo vegetarian, and primal recipe with 2 servings. One portion of this dish contains approximately 11g of protein, 71g of fat, and a total of 734 calories. For $1.6 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 68 people have tried and liked this recipe. A mixture of half& half, heavy whipping cream, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your Summer event. It is brought to you by Foodista. With a spoonacular score of 52%, this dish is good. If you like this recipe, you might also like recipes such as Bittersweet Chocolate Ice Cream, Chocolate Pound Cake with Strawberry Ice Cream and Bittersweet Chocolate Sauce, and Bittersweet Molten Chocolate Cakes with Coffee Ice Cream.

Instructions

1. Prep your ice cream maker according to the manufacturers directions.
2. In a medium sauce pan, heat the half & half until warm- not hot.
3. In a bowl, whisk the egg yolks until blended.
4. Add the sugar and about 1/2 of the warm half and half. Stir to combine well and add the mixture back to the saucepan. Whisking briskly while combining.
5. Cook over medium heat until the mixture coats the back of a silicone spatula (about 10-12 minutes). Remove from heat and add the chocolate and coffee, stir to melt and combine thoroughly.
6. Place the pan with the custard in an ice bath to cool, stirring occasionally, until it reaches room temperature.Add the whipping cream and vanilla
7. Pour into another container and chill until cold -several hours-or you are ready pour into the ice cream maker.
8. Freeze in the ice cream maker according to the manufacturers directions. Makes about a quart.