2 squares (2 oz / 57 g) Baker's unsweetened chocolate
Instructions
1. Prepare the custard base as directed in the Vanilla Ice Cream II recipe, but do not add the cream yet.
2. Melt 2 squares (2 oz / 57 g) of Baker's unsweetened chocolate: place the chocolate in a heatproof bowl set over a saucepan of barely simmering water (a double-boiler arrangement), stirring occasionally, until fully melted and smooth, 4-6 min. Remove from heat.
3. Temper the chocolate — that is, gradually combine a hot liquid with a heat-sensitive ingredient to prevent seizing or scorching — by pouring the hot custard slowly over the melted chocolate in a thin, steady stream, whisking constantly until fully incorporated and uniformly smooth.
4. Cool the chocolate custard mixture: set the bowl over an ice bath (a larger bowl filled with ice and cold water) and stir gently until the mixture reaches room temperature, approximately 15-20 min, until the custard feels neither warm nor cold to the touch.
5. Once cooled, stir in the cream as directed in the Vanilla Ice Cream II recipe.
6. Freeze according to the directions in Vanilla Ice Cream II, churning in an ice-cream freezer until the mixture is thick, pale, and pulls away cleanly from the sides of the canister, typically 25-35 min. The finished ice cream should hold a soft peak when lifted on a spoon and register approximately 27°F (-3°C) on an instant-read thermometer.
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