Van Leeuwen's Bittersweet Chocolate Ice Cream

Created by Chef & Truck Owner Ben Van Leeuwen

Ingredients:

• 2 cups heavy cream
• 2 1/2 cups whole milk
• 1 & 1/4 cup sugar
• 7 egg yolks
• 6 oz Michel Cluizel 99%

Method:

•   In a double boiler, simmer milk with ¾ sugar until the sugar dissolves, 5-10min on very low heat. (Note: At this point you begin infusing the flavor of your choice)

•  Add 2 and 1/3 cups of cream and stir, cover and allow to cool for approx 15 ins

•   Put egg yolks in a separate bowl to begin the emulsification process.

•  Then, bring cream and milk mix back to a low heat and add a ¼ cup to egg yolks to temper. Whisking constantly. (You will see emulsification begin and foam appear.)

•  Pour egg mix into remaining milk and cream mix, add chocolate and stir on low heat with wooden spoon for 15 mins. Mix will thicken into a beautiful custard and all chocolate will be melted.

• Transfer the mix to an ice bath to stop the cooking process

• Put in ice cream machine and run until ice cream has a soft serve consistency

• Transfer ice cream into small metal bowl and put in freezer for 5 hours.

  Van Leeuwen Ice Cream