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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 18 |
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I've relied on this dessert for more than 30 years. It's a delicious ice cream for chocolate lovers. Ingredients:
3 cups half-and-half cream |
1/2 cup sugar |
1/4 teaspoon salt |
3 eggs, beaten |
4 cups heavy whipping cream |
3 teaspoons vanilla extract |
2 jars (11-3/4 ounces each) hot fudge ice cream topping |
Directions:
1. In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
2. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
3. Remove lids from jars of fudge topping. Microwave on high for 30-45 seconds or until warmed; whisk into cream mixture.
4. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturerâs directions. Refrigerate remaining mixture until ready to freeze; stir before transferring to ice cream cylinder. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving. Yield: about 2 quarts.
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