| 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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