Photo: Charisse Kenion
Ingredients
- ½ pound Baker's chocolate
- 3 pints fresh milk
- 6 egg yolks
- 1 pound white sugar
- 5 pints heavy cream
- vanilla (to taste)
- 5 egg whites
- 2 tablespoons powdered sugar
Directions
1
Grate the chocolate very fine and mix it into a smooth paste with a little fresh milk.
2
Boil the fresh milk in a pot, then stir in the chocolate paste.
3
In a bowl, beat the egg yolks with the sugar until well combined.
4
Pour the hot chocolate mixture over the egg yolk mixture, then return it to the heat, stirring constantly until it thickens.
5
Let the chocolate custard cool, then whip the cream and stir it in along with a little vanilla.
6
Beat the egg whites to stiff peaks, gradually adding the powdered sugar while beating.
7
Once the cream mixture is about half frozen, fold in the beaten egg whites and transfer it to the freezer.