6 oz Unsweetened chocolate — (6 2 c Half and half
-squares) 4 Eggs
2 tb Butter 2 ts Vanilla extract
2 c Sugar 2 c Whipping cream
1/3 c Light corn syrup
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, whipping cream and the rest of the
half and half. Freeze in ice-cream maker according to manufacturer’s
Makes 1 1/2 Quarts.
Yields
1 servings