| 85 | 86 | 87 | 88 | 89 |
| 1 | 48 | 97 | 145 | 193 |
|
Fudge Ice Cream
6
2
2
1
3
2
2
1
2
(1 ounce) squares unsweetened chocolate
tablespoons butter
cups granulated sugar
/4 cup light corn syrup
/4 cup half−and−half
eggs
teaspoons vanilla extract
1/2 cups half−and−half
cups whipping cream
In a heavy medium saucepan, melt chocolate and butter over low heat, stirring often. Stir in sugar,
corn syrup and the 3/4 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 the 1/2 cup hot chocolate mixture. Cook and stir over
medium heat until slightly thickened, about 1 minute. Cool to lukewarm.
Stir in vanilla extract, the 1 1/2 cups half−and−half and whipping cream. Pour into ice cream canister.
Freeze in ice cream maker according to manufacturers directions.
Fudge Ice Cream
78
Page
Quick Jump
|