Bittersweet Chocolate Ice Cream Recipe

• 4 x Extra large egg yolks
• 3/4 c. Sugar
• 1 c. Lowfat milk
• 1 c. Heavy or possibly whipping cream
• 7 ounce Good-quality bittersweet Chocolate
• 3/4 c. Buttermilk

1. Break chocolate into small pcs.
2. Using electric mixer, cream egg yolks and sugar till thick and light.
3. Combine lowfat milk and cream in a 2 qt microwave safe casserole and cook, uncovered, at 100% for 2 min.
4. With mixer running, add in warm lowfat milk+cream to egg yolk mix.
5. Blend till smooth.
6. Pour mix into casserole and cook at 100% for 60 seconds.
7. Whisk the mix.
8. Cook for 60 more seconds.
9. Whisk again.
10. Cook for 60 more seconds and whisk once more.
11. The mix should be thick sufficient to coat the back of a spoon.
12. Remove from the microwave and add in the chocolate, whisking till smooth.
13. Whisk in the buttermilk.
14. Cold to room temperature.
15. Chill, loosely covered, at least 3 hrs.
16. Freeze in an ice cream maker according to manufacturer's
17. I have made the ice cream, and it's spectacular.
18. "Jessica Litman"

egg yolks, sugar, milk, whipping cream, bittersweet chocolate, buttermilk

Taken from cookeatshare.com/recipes/bittersweet-chocolate-ice-cream-85055 (may not work)