Dried Currant + Bittersweet Chocolate Ice Cream

Homemade ice cream has somehow become a staple in the Tartelette household...this is possibly due to the year-round summer-like weather in Hollywood...I'm always craving a refreshing treat...Ice cream for dinner!Dried Currant + Dark Chocolate Ice CreamIngredients:6 organic egg yolks1 teaspoon vanilla2/3 cup organic sugarA pinch of salt3 cups organic half + half1/2 cup organic dried currants1/2 cup filtered water1/2 cup floral sugar or organic cane sugar3 ounces high quality bittersweet chocolate, chopped1/8 cup half + halfDirections:First, make a currant syrup to drizzle into the ice cream. Place dried currants, water, and floral sugar in a medium saucepan over medium heat. Allow to simmer for about 10 minutes, stirring occasionally. Once the liquid becomes the consistency of a syrup, remove from heat and allow to cool.Next, make the chocolate mixture. Place chocolate + 1/8 cup half + half into a small saucepan over low heat. Stir constantly until well combined. Set aside and allow to cool.Next, make the ice cream base. Place egg yolks, vanilla, salt, 2/3 cup sugar, and 1 1/2 cups of half + half in a double boiler (or fashion one by placing a heat-proof bowl over a pot filled with about 2 inches of water) over low heat. Reduce the mixture until it coats the back of a spoon, about 10 minutes. Once thickened, strain through a fine mesh sieve into a bowl. Add remaining 1 1/2 cups of half + half. Place in the fridge to cool while you prepare your ice cream machine. Pour mixture into your ice cream machine as instructed. Right before the ice cream is ready, slowly add the chocolate mixture; then add the currant sauce. Once the ice cream is ready (using my machine, it was ready in about 20 minutes), transfer to a bowl. Serve immediately or cover with plastic wrap, pressing down on the ice cream, and store in the freezer. Enjoy within a few days.Recipe + Photos by Cassie Winslow