Method

Chop the chocolate into rather small pieces and set aside.

In a chilled bowl with chilled beaters, whip the cream only until it holds a soft shape - not until it is stiff - and let stand at room temperature.  (It should not be too cold when it is folded into the chocolate.)

In the small bowl of an electric mixer beat the egg yolks until they are light lemon-colored.

Meanwhile, stir the water and sugar together in a 4- to 6-cup saucepan over high heat until the sugar is dissolved and the mixture comes to a boil.  Boil without stirring for 3 minutes (no longer or too much water will evaporate).

Add the chopped chocolate to the sugar syrup, remove from the heat, and stir until the chocolate is melted.  It will be very thick.

Now, gradually, on low speed, add the hot chocolate mixture to the egg yolks and beat until very smooth.  It will be thick.  Remove from the mixer and stir occasionally until cooked to room temperature.

If the whipped cream has separated a little, stir or beat it a bit with a wire whisk only to make it smooth but not long enough to thicken it any more.

With a rubber spatula stir a large spoonful of the whipped cream into the cooled chocolate.  One at a time stir in two or three more spoonfuls until the chocolate is smooth and about the same consistency as the whipped cream.  Then add the chocolate to the remaining cream and fold together.  If necessary, pour gently from one bowl to another to insure thorough blending.

Pour the mixture into an ice-cube try or an 8- or 9-inch metal loaf pan (or any covered container), cover tightly with aluminum foil, and freeze for a few hours until firm.

Serve like any ice cream, but this is richer so make the portions small.

1 scant quart.

Reprinted with permission from ©Maida Heatter, Maida Heatter's Book of Great Chocolate Desserts, published by Andrews  McMeel  click for book review

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