Recipe of Dark Fudge Ice Cream - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: DARK FUDGE ICE CREAM
Categories : Chocolate, Frozen
Serving size: 1 1/2 quarts 6.00 oz Unsweetened chocolate 2.00 tb Butter 2.00 c Sugar 0.33 c Light corn syrup 2.00 c Half and half 4.00 Eggs 2.00 ts Vanilla extract 2.00 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.] -----