| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Ice cream | 1 | 1/2 quarts | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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