Recipe - Venezuelan Chocolate Ice Cream

1 qt Halfandhalf
1 Vanilla bean, seeds of
2 Cinnamon sticks
1 teaspoon Whole cloves
1 tablespoon Whole star anise
1 pn Saffron powder (optional)
10 Egg yolks
1 cup Sugar
12 ounce Extrabitter chocolate,
melted
1 teaspoon Rose water (optional)

Place halfandhalf, vanilla seeds, cinnamon sticks, cloves, star anise,
and saffron in a medium saucepan and heat until just scalded. Set aside to
cool for One half hour. Place egg yolks and sugar in a bowl and whist together.
Gradually add cooled halfandhalf mixture to eggandsugar mixture,
whisking continuously. Then pour back into saucepan and cook, stirring
constantly, over medium heat until mixture thickens. Immediately strain
into the melted chocolate and whisk well. Add rose water and chill. Freeze
in an ice cream machine, following manufacturer's directions. Makes
approximately 1 One half quarts.

Posted to EATL Digest 10 Feb 97 by "Ted D. Conley"
tedconley@EARTHLINK.NET on Feb 11, 1997.