Chocolate Ice Cream

A more expensive and rare chocolate will create a unique ice cream. Valrhona Manjari chocolate bars are bitter and fragrant. This ensures a rich chocolate taste when mixed with cream. Make "rocky road" sundaes with a scoop of chocolate ice cream drizzled with chocolate syrup. Top with mini-marshmallows and chopped roasted nuts for a sweet, chewy and crunchy treat.

    cup half-and-half
    1 teaspoon unflavored gelatin
    6 ounces Valrhona Manjari chocolate
    cup granulated sugar
    1 cups half-and-half
    1 cups whipping cream
    1 teaspoon vanilla extract
     Pinch salt

1.  In a 2-quart saucepan over low heat, warm a cup half-
     and-half, gelatin and chocolate just until chocolate melts. Stir
     in sugar. Slowly add 1 cups half-and-half. Mixture should        
     be smooth.

2.  Remove from heat and stir in the cream, vanilla and salt.
3.  Cool completely, then pour into an ice cream maker and
     freeze 20-30 minutes or until soft frozen.

     Hint: To freeze solid within the hour, keep in freezer bowl
     and place in freezer.

     Makes 6 scoops