6 oz Unsweetened chocolate
2 tb Butter
2 c Sugar
1/3 c Light corn syrup
2/3 c Half and half
2 Eggs
2 ts Vanilla extract
1 1/3 c Half and half
2 c Whipping cream
From: ak399@cleveland.freenet.edu (Carole A. Resnick)
Date: 23 Jun 1994 14:58:27 -0400
From: Karen Putz (KKJW68A)-Prodigy, Posted by: Debbie Carlson-Cooking Echo
“Chocolate is chocolate but this is heaven!!” 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. Cook and stir over medium heat until slightly thickened, about 1
minute. Cool to lukewarm. Stir in vanilla, 1 1/3 cup half and half and
whipping cream. Pour into ice cream cannister. Freeze in ice cream maker
according to manufacturers directions. Makes: 2 quarts
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings
