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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 2310
% Daily Value**
Total Fat 138g
212%
Saturated Fat 84g
129%
Unsaturated Fat 6g
Cholesterol 632mg
211%
Sodium 384mg
16%
Total Carbohydrate 275g
92%
Dietary Fiber 8g
32%
Sugars 217g
Protein 25g
Vitamin A  83%Vitamin C  5%
Calcium  47%Iron  53%
Potassium  27%Vitamin E  13%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fudge Ice Cream

Recipe Tags: Ice Cream Recipes

Date Added: June 11, 2009

Ingredients:

2 Cups Half & Half
6 Ounces Unsweetened Chocolate shaved
2 Cups Sugar (for decoration)
1/3 Cup Light Corn Syrup (makes for smooth texture)
2 Cups Heavy Whipping Cream or Half-& amp;-Half
2 Teaspoons Extract Of Vanilla or almond extract
2 Eggs (250 g)
2 Tablespoons Butter or margarine
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Directions:

1. In a heavy medium saucepan, melt chocolate and butter over low heat, stirring often.

2. Stir in sugar, corn syrup and 2/3 cup 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 hot chocolate mixture.

6. Stir egg mixture into remaining chocolate mixture.

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

8. Cool to lukewarm. Stir in vanilla 1-1/3 cups half and half and whipping cream.

9. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.

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Dietary Notes:
This recipe is high in Vitamin A with 83% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake 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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