Dark fudge ice cream

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

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