Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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.

5 Apr 1994

Recipe By :

From: Marjorie Scofield Date: 11-17-95 (14:50)
(159) Fido: Cooking

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