author: ro
created: 2005-05-15 01:39:58
servings: A bunch
notes:
From Claudia Fleming's "The Last Course"; Desserts from the Gramercy Tavern. This is heaven with the chocolate brownie cookies. Makes great milk shakes too.
recipe:
3 C. milk 1 C heavy cream 1/2 C +2TB sugar 12 egg yolks 3 oz. milk chocolate 1 ox extra bittersweet chocolate 1-1/4 C. Ovaltine - original flavor, NOT chocolate flavored Set up an ice bath, a large bowl filled with a couple of trays of ice cubes and some water should do the trick. Heat milk , cream and 1/4 c. sugar to a simmer Chop chocolate and transfer to a large bowl and set aside. In another bowl whisk the egg yolks with the remaining 6 TB of sugar Remove hot milk mixture and add a little bit to the egg yolk mixture a little at a time, whisking as you pour, to temper the yolks. Pour the tempered yolks back into the rest of the hot milk mixture. This is your custard, cook over low heat, stirring constantly until mixture is thick enough to coat the back of a wooden spoon,. About 7 minutes. Remove custard from the heat and pour over the chopped chocolate. Stir until the chocolate is melted and smooth. Add the ovaltine and stir until well combined. Let cool completely and strain the custard through a fine sieve. Let mixture cool in the ice bath to keep th eggs fromm cooking. Cover and chill for at least 4 hours. Freeze in an ice cream maker according to manufacturers instructions.