Venezuelan Chocolate Ice Cream

Description
1 Serving

Ingredients

 * 1 can sweet corn cream style
 * 1 med onion chopped
 * 1 stalk celery diced
 * 1 sm red pepper diced
 * 1 cup long-grain white rice rinsed and drained
 * 14 oz vegetable broth
 * 1 qt Half-and-half
 * 1 x Vanilla bean, seeds of
 * 2 x Cinnamon sticks
 * 1 tsp Whole cloves
 * 1 tbl Whole star anise
 * 1 pch Saffron powder (optional)
 * 10 x Egg yolks
 * 1 cup Sugar
 * 12 oz Extra-bitter chocolate, melted
 * 1 tsp Rose water

Directions

 * Place half-and-half, vanilla seeds, cinnamon sticks, cloves, star anise, and saffron in a medium saucepan and heat until just scalded.


 * Set aside to cool for 1/2 hour.


 * Place egg yolks and sugar in a bowl and whist together.


 * Gradually add cooled half-and-half mixture to egg-and-sugar mixture, whisking continuously.


 * Then pour back into saucepan and cook, stirring constantly, over medium heat until mixture thickens.


 * Immediately strain into the melted chocolate and whisk well.


 * Add rose water and chill.