lundi 23 juin 2014

Dark Fudge Ice Cream


6 ounces unsweetened chocolate
2 tablespoons butter
2 cups granulated sugar
1/3 cup light corn syrup
2 cups half-and-half, divided
4 eggs
2 teaspoons vanilla extract
2 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.

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