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DARK FUDGE ICE CREAM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream
Amount Measure Ingredient -- Preparation Method
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6 oz Unsweetened chocolate
2 tb Butter
2 c Sugar
1/3 c Light corn syrup
2 c Half and half
4 Eggs
2 ts Vanilla extract
2 c Whipping cream
In a large, heavy saucepan, melt chocolate and butter
over low heat, stirring often. Stir in sugar, corn
syrup and 2/3 cup of the half and half. Stir over
medium-low heat until mixture comes to a boil. Simmer
4 minutes without stirring; set aside.
In a small bowl, beat eggs until blended. Stir in 1/2
cup of hot chocolate mixture. Stir egg mixture into
remaining chocolate mixture. Cook and stir over medium
heat until slightly thickened, about 1 minute.
Cool to lukewarm. Stir in vanilla, whipping cream and
the rest of the half and half. Freeze in ice-cream
maker according to manufacturer's directions.
[From: Chocolate Mousse and Other Fabulous Chocolate
Creations, p. 137, by Betty Malisow Potter. New
Boundary Designs, Chanhassen MN, 1986.]
[Notes: A double batch is too big for a 3-quart
saucepan. It also won't fit in my "4 Quart" ice cream
maker.]
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