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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Dark Fudge Ice Cream

Recipe Tags: Ice Cream Recipes

Date Added: December 21, 2009


6 Ounces Unsweetened Chocolate Melted and cooled
2 Tablespoons Butter softned
2 Cups Sugar confectioner'
1/3 Cup Light Corn Syrup (Karo)
2 Cups Half & Half (or milk)
4 Unit Eggs Large, Beaten
2 Teaspoons Extract Of Vanilla to taste
2 Cups Heavy Whipping Cream whipped, optional
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1. In a large, heavy saucepan, melt chocolate and butter over low heat, stirring often.

2. Stir in sugar, corn syrup and 2/3 cup of the half and half.

3. Stir over medium-low heat until mixture comes to a boil.

4. Simmer 4 minutes without stirring; set aside.

5. In a small bowl, beat eggs until blended. Stir in 1/2 cup of hot chocolate mixture.

6. Stir egg mixture into remaining chocolate mixture.

7. Cook and stir over medium heat until slightly thickened, about 1 minute.

8. Cool to lukewarm. Stir in vanilla, whipping cream and the rest of the half and half.

9. Freeze in ice-cream maker according to manufacturer's directions.

10. [Notes: A double batch is too big for a 3-quart saucepan.

11. It also won't fit in my "4 Quart" ice cream maker.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Corn, Natural Sweeteners allergies.
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