Haitian Ice Cream Recipe
Ingredients
| Milk | 2 Cup (16 tbs) | |
| Unsweetened chocolate | 2 Ounce | |
| Sugar | 1 Cup (16 tbs) | |
| Flour | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| 3 egg yolks, slightly beaten | ||
| Half and Half | 2 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
Directions
1. Combine milk and chocolate in top of a double boiler; heat over boiling water until milk is scalded and chocolate is melted.
2. Combine sugar, flour, salt, and cloves; add gradually to milk mixture, blending well. Cook and stir over direct heat 5 minutes.
3. Remove from heat and vigorously stir about 3 tablespoons of the hot mixture into the egg yolks; immediately stir into hot mixture. Cook over boiling water 10 minutes, stirring constantly, until mixture coats a metal spoon.
4. Remove from heat; cool. Stir in half-and-half and vanilla extract. Pour into refrigerator trays and freeze until mushy.
5. Turn into a chilled bowl and beat with hand rotary or electric beater until smooth and creamy. Return mixture to trays and freeze until firm.
2. Combine sugar, flour, salt, and cloves; add gradually to milk mixture, blending well. Cook and stir over direct heat 5 minutes.
3. Remove from heat and vigorously stir about 3 tablespoons of the hot mixture into the egg yolks; immediately stir into hot mixture. Cook over boiling water 10 minutes, stirring constantly, until mixture coats a metal spoon.
4. Remove from heat; cool. Stir in half-and-half and vanilla extract. Pour into refrigerator trays and freeze until mushy.
5. Turn into a chilled bowl and beat with hand rotary or electric beater until smooth and creamy. Return mixture to trays and freeze until firm.
Chef
