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Dark Fudge Ice Cream
6
2
2
1
2
4
2
2
ounces unsweetened chocolate
tablespoons butter
cups granulated sugar
/3 cup light corn syrup
cups half−and−half, divided
eggs
teaspoons vanilla extract
cups 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 extract, whipping cream and remaining half−and−half. Freeze in ice cream maker
according to manufacturer's directions.
Yields 1 1/2 quarts.
Dark Fudge Ice Cream
61
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