| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Ice cream |
2 |
Quarts |
INGREDIENTS
| 6 |
oz |
Unsweetened chocolate |
| 2 |
tb |
Butter or margarine |
| 2 |
c |
Sugar |
| 1/3 |
c |
Light corn syrup |
| 2 |
|
Eggs |
| 2 |
ts |
Vanilla extract |
| 2 |
c |
Half and half |
| 2 |
c |
Whipping cream |
INSTRUCTIONS
In a heavy medium saucepan, melt chocolate and butter over low heat,
stirring often. Stir in sugar, corn syrup and 2/3 cup 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 hot chocolate mixture. Stir egg
mixture into remaining chocolate mixture. Cook and stir over medium
heat until slightly thickened, about one minute. Cool to lukewarm.
Stir in vanilla 1-1/3 cups half and half and whipping cream. Pour
into ice cream canister. Freeze in ice cream maker according to
manufacturer's directions. Makes about 2 quarts.
Posted to MM-Recipes Digest V3 #250
Date: Thu, 12 Sep 1996 21:20:14 -0400
From: Walt Gray <waltgray@mnsinc.com>
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”