1/2 cup Wholesome Sweeteners Organic Turbinado Sugar
1 vanilla bean, split and scraped
Pinch Kosher salt
1/2 cup egg yolks (approximately 3)
6 oz super premium dark chocolate, chopped fine
Directions :
In a saucepot, bring the cream and vanilla bean to a scald, meanwhile, in a bowl, lightly whisk together the egg yolks, sugar and salt. Place the chopped chocolate in a separate bowl. When the cream reaches a scald, pour approximately half over the chocolate and gradually pour the rest over the egg yolk mixture, whisking as it is added. Stir the chocolate mixture to make sure that it is completely melted, then add to the yolk mixture. Strain. Place in a 2 oz flexipan cylinder mold and bake in a waterbath at 300 degrees F until set. The custard will jiggle like jello in the center. Freeze overnight. Unmold and keep frozen until needed.
Source : Carteret County News-Times, December 2003
