Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Unsweetened chocolate -- (6 squares) |
| 2 tablespoons | Butter |
| 2 cups | Sugar |
| ⅓ cup | Light corn syrup |
| 2 cups | Half and half |
| 4 \N | Eggs |
| 2 teaspoons | Vanilla extract |
| 2 cups | Whipping cream |
In a large, heavy saucepan, melt chocolate and butter over low heat, stirring often. Stir in sugar, corn syrup and ⅔ 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 ½ 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 Makes 1½ Quarts.
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.
5 Apr 1994
Recipe By :
From: Marjorie Scofield Date: 11-17-95 (14:50) (159) Fido: Cooking