1 8 Oz. French bread baguette cut into 1/4 inch thick rounds
1/2 Cup ( 1 stick) unsalted butter, melted
3 Cups whipping cream
1 Cup milk
8 Large egg yolks
2 Large eggs
1/2 Cup sugar
1 Tablespoon vanilla
Pinch of salt
8 Oz. Bittersweet (not unsweet) or semi sweet chocolate chopped and melted
Preheat oven to 350’F. Arrange bread slices on heavy large cookie sheet. Brush with melted butter. Bake until crisp, about 15 minutes. Cool. Heat 3 cups cream and milk in heavy saucepan over med. heat until just warm to touch. Whisk yolks, eggs, sugar, vanilla and salt in med. bowl. gradually whisk in warm cream mixture. Place chocolate in large bowl. Gradually whisk in cream mixture. Whisk until well blended. Stand bread slices on their sides in 9” round cake pan with 2: high sides. Pour chocolate custard over bread. Let stand until bread softens and absorbs some of the custard, pressing bread down occasionally about 40 minutes. Preheat oven to 350’F. Place cake pan in large baking pan. Add enough hot water to pan to come half way up sides of pan. Bake about 1 hour or until a knife comes out clean. Serve with whip cream.
It has been a tradition in our family to make ice cream at family gatherings. Over the years it has been perfected, and here is our favorite version! It can be adapted to any flavor.