• In a heavy saucepan combine the heavy
cream and half and half. Split the two vanilla beans lengthwise
and scrape out the seeds of the vanilla bean. Add the seeds
and the beans to the saucepan. Slowly bring mixture to a boil.
Remove from heat and let cool slightly.
• In a large bowl whisk together the sugar and egg yolks until
thick and smooth (ribbon stage). Whisking constantly, slowly
pour the heated cream into the egg mixture.
• Return custard to saucepan and cook over medium heat, stirring
constantly with a wooden spoon until the custard thickens
and leaves a trail when a finger is drawn across the back
of the spoon, roughly 8 to 10 minutes. Do not boil the custard.
Strain through a cheesecloth and keep warm over a double boiler.
• Melt the chocolate in the top of a double boiler set over
barely simmering water. Wisk the warm chocolate into the warm
custard until fully incorporated. Let cool, then chill.
• Once the custard is chilled, put the mixture into an ice
cream machine and follow the machine manufacturer’s instruction.
Transfer to a plastic container and freeze until needed.
