1 1/2 c. whipping cream or light cream
1 1/2 c. milk
3/4 c. sugar
4 egg yolks, lightly beaten
1 tsp. vanilla or 2 tbsp. liqueur
3 oz. semi-sweet chocolate
1. Combine cream and milk with sugar in an 8 cup micro-safe measuring cup
or bowl. MW uncovered on HIGH for 7 to 9 minutes, until almost boiling.
2. Remove from microwave and whisk about 1 cup of the hot mixture
gradually into the yolks. Whisk egg yolk mixture back into milk mixture.
3. MW uncovered on HIGH for 1 to 2 minutes longer, until mixture reaches
170°F on the microwave probe or a thermometer. (If you don't have a
thermometer, dip a spoon into the mixture and draw your finger across the
mixture clinging to the back of the spoon. It should leave a path. If
overcooked, you will get scrambled eggs!) Stir in flavoring. Let stand while you
prepare the chocolate.
4. MW the chocolate uncovered in a dry micro-safe bowl on HIGH for 2
minutes, stirring at half time. Chocolate should be almost melted; stir to
complete melting. Let cool for 5 minutes. Slowly whisk chocolate into the hot
cream mixture; mix until smooth. Let cool to room temperature. Chill thoroughly.
5. Freeze in ice cream machine according to manufacturer's instructions.
When set, serve immediately (it will be somewhat soft) or transfer to a storage
container, cover tightly and freeze it from 2 to 24 hours (if you can wait!) To
allow flavor to develop. Home-made ice cream can be stored in your freezer for 2
Yield: about 1 quart (1 to