Recipe typos RE: Re: in' for Chocolate Ice Cream

[Guest guest]

Here's the corrected recipe. My spell checker inserted the typos with my

assistance, apparently.

> 1oz unsweetened chocolate

> 1/4 cup unsweetened cocoa powder

> 3/4 cup sugar

> 2 large eggs

> 1tsp vanilla -- optional

> skimmed cream to make total mix volume of 4 cups -- about 3 cups

>

> Makes about 1.5 quarts when frozen

>

> - place the chocolate in the top of a double boiler and melt.

> - whisk in cocoa powder. Everything gets very clumpy but you

> want to heat

> the cocoa to begin melting the fat solids in it.

> - start with 2 cups of cream and slowly add some of it to the mix.

> Everything still remains clumpy but as you get more cream

> into the boiler

> and it heats up it will begin to dissolve the chocolate.

> Once you have

> enough cream (judgment call) and things are warmed

> sufficiently blend until

> smooth with a powered hand blender. This can be messy.

> - take mixture off of the heat and slowly add the remaining

> portion of the

> original two cups of cream to the blended mix. This will

> cool things down.

> The additional cream is never really cooked. This is the

> best compromise I

> have found for getting it all into solution.

> - cream the eggs and sugar.

> - slowly add the warm chocolate/cream mix to the egg/sugar

> mix and stir

> until completely blended.

> - add enough additional cream to make the total volume of the

> mix 4 cups

> - strain through a fine mesh strainer

> - chill until refrigerator cold.

> - freeze