Melt the chocolate in the bowl over the water until it turns into a silky smooth texture. Makeshift double boiler: Place a metal bowl over a small saucepan of simmering water. If you don’t have a double boiler at home to melt your chocolate, no problem! Here are two alternative methods: If you're rushed for time, you can put the ice cream base, still in its bowl in the ice bath, in the freezer for an hour, stirring every 20 minutes. Chill completely before churning: For the smoothest, creamiest ice cream, be sure to wait until it's completely chilled before churning it. Blend if curdled: If too much of your custard base curdles you can sometimes save it by immediately cooling it down in a bowl in an ice bath to stop the cooking, and then running it through a blender.This catches any solids, like bits of egg that might have gotten a bit curdled. Strain before chilling: Once your ice cream base has thickened, strain it through a fine mesh strainer.The base should have thickened slightly and will be just beginning to steam. How to tell when the base is ready: The best way to tell when the base is ready is by checking the temperature, which should be 170☏.This warms the eggs up so it's less of a shock when you add them to the chocolate mixture. Temper the eggs: Instead of adding the egg yolks directly to the hot chocolate mixture, which will cause them to curdle, temper them by whisking a little of the chocolate into the eggs first.Alison Bickel Tips for Making This Ice Cream
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