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Dark Fudge Ice Cream


  • 6 ounces unsweetened chocolate
  • 2 tablespoons butter
  • 2 cups granulated sugar
  • 1/3 cup light corn syrup
  • 2 cups half-and-half, divided
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups whipping cream


  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. Stir over medium-low heat until mixture comes to a boil. Simmer for 4 minutes without stirring; set aside.
  3. In a small bowl, beat eggs until blended.
  4. Stir in 1/2 cup of hot chocolate mixture.
  5. Stir egg mixture into remaining chocolate mixture. Cook and stir over medium heat until slightly thickened, about 1 minute.
  6. Cool to lukewarm.
  7. Stir in vanilla extract, whipping cream and remaining half-and-half.
  8. Freeze in ice cream maker according to manufacturer's directions.

Yields 1 1/2 quarts.

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