Preparation:
For the ice cream: In large heatproof bowl, combine 6 ozs. Bittersweet chocolate and unsweetened chocolate with 1 c. heavy cream (reserve remainder). Place over simmering water on low heat (water should not touch bottom of bowl); whisk often until smooth. Remove from heat and hot water. Set aside on potholder or towel on flat work surface near stove. In medium heatproof bowl, combine sugar, egg yolks, dry milk powder, and salt. By hand, beat till well-mixed. Add reserved 1/4 c. cream and beat in. In small saucepan over low heat, heat milk until very hot, stirring occasionally. Very gradually beat hot milk into sugar-yolk mixture. Return mixture to saucepan. Cook and stir over medium heat until mixture reaches a temperature of 174-175'F on a candy thermometer. Remove from heat. Gradually whisk into melted chocolate mixture a little at a time, incorporating each addition before adding the next one. Whisk in vanilla. Strain through fine strainer into heatproof pitcher or liquid measuring cup of at least on e quart capacity. Cool briefly, then chill overnight.
Freeze in ice cream freezer according to manufacturer's instructions. Begin adding peppermint extract when ice cream is about half-frozen. When ice cream is almost churned, add chocolate chunks. Freeze at least 6 hours after churning (this allows the ice cream to firm |
