Gianduia Ice Cream

• 5 ounces fine-quality bittersweet chocolate (not unsweetened)
• 3 ounces fine-quality milk chocolate
• 2/3 cup butter *
• 1 vanilla bean
• 2 cups whole milk
• 2 cups heavy cream
• 8 large egg yolks
• 1/4 cup sugar
• Garnish if desired: 1/4 cup chopped toasted skinned hazelnuts

1. Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with hazelnut butter, stirring until smooth.
2. Remove top of double boiler or bowl from heat.
3. Split vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan.
4. Add pod, milk, and cream and bring mixture to a simmer over moderate heat.
5. Remove pan from heat.
6. In a large bowl with an electric mixer beat together yolks and sugar until thick and pale.
7. Add hot cream mixture to egg mixture in a slow stream, whisking, and pour into pan.
8. Cook custard over moderately low heat, stirring constantly until a thermometer registers 170 F. (do not let the custard boil or it will curdle.)
9. Pour custard through a sieve into a clean bowl and stir in chocolate mixture until combined well.
10. Chill custard, its surface covered with plastic wrap, until cold, at least 1 hour, and up to 1 day.
11. Serve ice cream sprinkled with hazelnuts.
12. Or available for purchase from Dundee Orchards, P.O.
13. Box 327, Dundee, OR 97115, (503) 538-8105.

bittersweet chocolate, milk chocolate, butter, vanilla bean, milk, heavy cream, egg yolks, sugar, hazelnuts

Taken from www.epicurious.com/recipes/food/views/gianduia-ice-cream-14908 (may not work)