Ingredients :1. 2 cups whole milk
2. 1½ cups heavy cream
3. 1½ teaspoons pure vanilla extract
4. 1 teaspoon ground cinnamon
5. 1 to 2 pinches cayenne
pinch salt
6. ²∕³ cup granulated sugar, divided
7. 5 large egg yolks
8. 6 ounces bittersweet chocolate, roughly chopped
Method :
1. In a medium saucepan set over medium-low heat, whisk
together the milk, cream, vanilla, spices, salt and half of
the sugar. Bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine the
yolks and remaining sugar in a medium bowl. Using a
hand mixer on low speed or a whisk, beat until mixture
is pale and thick.
3. Place the chopped chocolate in a separate mixing bowl;
reserve.
4. Once the milk/cream mixture has come to a slight boil,
whisk about 1∕3 of the hot mixture into the yolk/sugar
mixture. Add another 1∕3 of the mixture, then return the
combined mixture to the saucepan. Using a wooden
spoon, stir the mixture constantly over the low heat until
it thickens slightly and coats the back of the spoon. This
mixture must NOT boil or the yolks will overcook – the
process should only take a few minutes.
5. Pour the mixture through a fine mesh strainer into the
bowl of the reserved chocolate; whisk to combine and
then bring to room temperature. Cover and refrigerate 1
to 2 hours, or overnight.
6. Turn on the Cuisinart® ice cream maker; pour the mixture
into the frozen freezer bowl and let mix until thickened,
about 20 minutes. The ice cream will have a soft, creamy
texture. If a firmer consistency is desired, transfer the ice
cream to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes
before serving.
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