Deep Dark Chocolate Ice Cream

Photo: vanilla bean with ice cream backdrop (2010). Bowls a gift from Chamblin, Morgan, and Mazzeo kids.
Source: Cuisinart
Prepared by: Andrea (with help whisking from David due to my considerable lack of patience).
Serves: 14 1/2 cup servings

This recipe requires an ice cream maker and a vanilla bean. When I bought the vanilla bean my check-out experience was similar to that of Katie and Martin with their saffron. I had to reassure the cashier that it wasn't a mistake, (one bean cost $8.99) but I didn't end up getting it for free; I don't think such happy endings occur in Houston.

We enjoyed our first vanilla bean experience as it was both interesting and educational, and, we decided, well worth the investment. (As an aside, yesterday's experience, compounded with our recent and long-awaited achievements in sustainable orchid growth (4 months and still green) has lead us to consider adopting a vanilla bean orchid of our own. My limited knowledge of the plant suggests that it produces a single bean annually after which we could have a chocolate ice cream celebration of the harvest).

The vanilla bean is not the only investment; the upfront capital cost of equipment contributes to the decadence of this dessert just as much as the the 12 oz of 60% cacao Ghirardelli. I, therefore, rank this among the most impractical of recipes and thus among the sweetest. (Poor-taste culinary pun(s) intended).

You will need:
2-1/4 cups whole milk
2-1/4 cups heavy cream
1 vanilla bean
1-1/8 cups granulated sugar
1-1/8 cups Dutch process cocoa
2 large eggs
2 large egg yolks
2 teaspoons pure vanilla extract
12 ounces bittersweet chocolate, chopped

Process:
In a large saucepan, combine the whole milk and heavy cream over medium-low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the "seeds" of the vanilla bean. Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. Remove the vanilla bean pod and discard it or rinse and reserve for another use. Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise. Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl and stir in vanilla. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.

Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.