Dark Fudge Ice Cream

Yield: 1 1/2 quarts

Ingredients

• 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

Instructions

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.