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
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.
Yields
2 Quarts
