Chocolate Ice Cream METHOD: Pour the milk into a large heavy-bottom sauce pan. Split open the vanilla bean and scrape out the seeds into the milk, then add the whole vanilla bean. Bring almost to a boil, then remove from heat and set aside for 30 minutes. Remove the vanilla bean from the milk. Break the chocolate into the milk and heat gently, stirring constantly, until melted and smooth. Put the egg yolks and sugar in a large bowl and whisk together until pale and the mixture leaves a trail when the whisk is lifted. Gradually add the chocolate mixture,…
