Chefshell posted 02-19-99
Manna Ice Cream
5 oz. bittersweet chocolate
3 oz. milk chocolate
2/3 cup unsweetened hazelnut butter
1 vanilla bean
2 cups whole milk (you can use lowfat)
2 cups heavy cream
8 large egg yolks
3/4 cup sugar
Chop chocolate into small pieces and in a double boiler. Melt chocolates with hazelnut butter, stirring until smooth. Remove from heat.
Split vanilla bean lengthwise and scrape seeds into a 3 qt. heavy saucepan. Add milk and cream into vanilla and bring
mixture to a simmer over moderate heat. Remove from heat.
In a large bowl, with an electric mixer, beat together yolks and sugar until thick and pale.
Add hot cream mixture to egg mixture in a slow stream, whisking, and pour into pan. Cook custard over moderately
low heat, stirring constantly, until a thermometer registers 170 degrees. (Do not let custard boil, it will curdle.)
Pour custard through a seive into a clean bowl and stir in chocolate mixture until well combined. Chill, with its surface covered with plastic wrap, until cold, at least 1 hour and up to 1 day.
Freeze custard in an ice cream maker. Transfer to an airtight container and put in freezer to harden.