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1 cup coarsely chopped bittersweet chocolate

Combine the milk, heavy cream, sugar, and cocoa powder in a medium saucepan and cook, stirring frequently, until hot but not simmering. Whisk the melted chocolate into the egg yolks (it will be thick and difficult to whisk). Temper the egg yolk mixture by slowly pouring 1 cup of the hot milk mixture into the yolks while whisking vigorously. Pour the yolk mixture into the saucepan and cook, stirring constantly, until very hot but not simmering. Do not boil.

Pour the mixture through a sieve. Stir in the vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming; chill until completely cold. Freeze in your ice cream maker following the manufacturer's instructions. Toward the end of the churning time add the chopped chocolate. Transfer to an airtight container and freeze until firm, 6 hours or over-night. If the ice cream is hard, allow it to soften at room temperature for 10 to 15 minutes before serving.

Makes about 5 cups

Perfectly Smooth Raspberry Ice Cream

12 ounces fresh or frozen raspberries, thawed if frozen

¾ cup granulated sugar, divided

1 cup heavy cream

2 cups whole milk

4 large egg yolks

Process the raspberries with ¼ cup of the sugar in a blender or food processor until smooth. Push the mixture through a sieve with a rubber spatula into a bowl, pushing down on the solids to squeeze out as much juice as possible. Discard the solids.

Combine the heavy cream, milk, and remaining sugar in a medium saucepan and cook over medium heat, stirring frequently, until hot but not bubbling. Temper the egg yolks by slowly pouring 1 cup of the hot milk mixture into the egg yolks while whisking constantly. Pour the yolk mixture into the pot while whisking constantly. Continue whisking over medium-high heat until the mixture thickens slightly but before it begins to boil. Pour the mixture through a sieve into another bowl.

Whisk in the raspberry mixture and transfer it to an airtight container. Cool to room temperature, then chill in the refrigerator until very cold, about 6 hours or overnight.

Remove the cold mixture from the refrigerator and whisk in the raspberry mixture that settled to the bottom. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 6 hours or overnight. If the ice cream is hard, allow it to soften at room temperature for 10 to 15 minutes before serving.

Makes about 4 cups

Paddington Burgers

Harry eats hamburgers with Hagrid at Paddington Station while trying to sort out everything that's been happening lately. He's just been told by a halfgiant that he's a wizard, he's been whisked off to Diagon Alley by said giant to buy really strange school supplies, and to top it all off, he's just discovered that in this new world he's famous and he has no idea why. He really has a lot to chew over (see Harry Potter and the Sorcerer's Stone, Chapter 5).

Historians may not agree on who invented the hamburger, but one thing's for sure: It's named for the city of Hamburg in Germany. So it really has nothing to do with ham. As all the carnivores among us know, these patties typically are made from ground beef.

1½ pounds extra-lean ground beef

2 large eggs

1 onion, chopped and sautéed until well-browned

1 cup fresh bread crumbs

½ cup tomato sauce

1 tablespoon onion powder

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Sautéed sliced onions, for serving

English mustard, for serving

Lettuce, for serving

Tomato slices, for serving

Combine all the ingredients in a large mixing bowl and mix well.

Spray a skillet with cooking spray and heat the skillet. Form the mixture into patties and cook on both sides over medium-high heat until well-browned. Transfer to a paper-towel-lined plate and repeat until the beef mixture is used up. Or cook on a grill until well done.

Serve in toasted hamburger buns with sautéed sliced onions, English mustard, lettuce, and tomato.