Title: Dark Fudge Ice Cream
Categories: Ice cream
Yield: 1 1/2 quarts

6 oz Unsweetened chocolate
2 tb Butter
2 c Sugar
1/3 c Light corn syrup
2 c Half and half
4 Eggs
2 ts Vanilla extract
2 c 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, whipping cream and the rest of the half
and half. Freeze in ice-cream maker according to manufacturer's directions.

[From: Chocolate Mousse and Other Fabulous Chocolate Creations, p. 137, by
Betty Malisow Potter. New Boundary Designs, Chanhassen MN, 1986.]

[Notes: A double batch is too big for a 3-quart saucepan. It also won't fit
in my "4 Quart" ice cream maker.]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini