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.
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Yields
1 1/2 quarts