Chocolate Ice Cream

1 c Heavy cream; (1/2 pint)
3 lg Egg yolks
1/2 c Sugar
4 oz Bittersweet chocolate; roughly chopped,
1 c Light cream; (1/2 pint)
1 ts Vanilla extract

In a medium saucepan, scald the heavy cream over medium heat, just until the milk gives off steam and bubbles begin to form around the edge. Remove the pan from heat. In a medium bowl, whisk the egg yolks until they turn a pale lemon color. Add the sugar and whisk to dissolve. Slowly whisk in 1/4 cup of the scalded cream until completely incorporated. Pour this mixture into the saucepan and whisk to blend with the scalded cream. Over low heat, whisk the cream mixture constantly for about 5 minutes, until it has thickened and reached a temperature of 178 to 180F, registered on an instant-read or a dairy thermometer. Remove the pan from the heat. Add the chocolate, whisking until it is thoroughly melted and incorpotarted. Whisk in the light cream and vanilla. Transfer the mixture to a medium bowl, cover, and refrigerate for at least 8 hours. Prepare the ice cream in an ice-cream maker according to manufacturer's directions. Store the ice cream in the freezer, where it has a shelf life of about 1 week.

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