INGREDIENTS

INSTRUCTIONS

Place water followed by sugar in medium sized sauce pan. Stir to combine
and cook over medium heat until sugar has dissolved. Increase the heat to
high and bring the sugar and water syrup to a boil. Meanwhile, place the
chocolate in a heatproof bowl large enough to accommodate chocolate and the
sugar and water mixture. When the syrup comes to a boil, remove it from the
heat and pour it directly on to the chocolate*. Shake the bowl gently to be
sure that some of the syrup gets to the bottom of the bowl. Set mixture
aside for 5 minutes. Then, stir the mixture with a whisk until all the
chocolate is completely melted. Chill the mixture by stirring over a bowl
of ice water or placing it in the refrigerator and stirring occasionally.
Next, put in ice cream maker without ice and churn for a few minutes to
break up any solids. This assumes you have the type that needs ice and rock
salt. If you don't have this type, mix well before putting in machine to
break up the solids. Finally, add ice and continue according manufacturers
instructions.
If you add the chocolate to the mixture in the pan you can burn the
chocolate or make it grainy. Instead, add the hot liquid to the bowl with
the chocolate.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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