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Recipe Name: Fudge Ice Cream #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

3 Cup(s) Heavy, or whippingcream
1 Cup(s) Milk
1/2 Cup(s) Granulated Sugar
4 Egg yolks
12 Ounce(s) Best-quality bittersweet
chocolate broken into
Small Pieces
From: Janice D Seals <DianeTN5@AOL.COM>Date: Thu, 4 Jul 1996 11:08:12
-0400 This devilishly rich ice cream isso wickedly good, you won't be
able to stop eating it. it's alsofabulous atop a brownie (for a double
dose of chocolate), dolloped withwhipped cream, in a milkshake, an ice
cream soda--or served on its own!For the best flavor, use bittersweet
chocolate (don't worry--it doesn'ttaste bitter.)Combine the cream, milk
and sugar in a heavy saucepan over medium heat,Cook until the milk is
hot but not boiling and the sugar is dissolved,about 10 minutes, Remove
from heat.Place the egg yolks in a small bowl and whisk to blend.
Whiskingconstantly, slowly poor 1 cup of the hot milk mixture into the
eggs andcontinue to whisk until smooth. Slowly pour the egg mixture
back intothe saucepan, whisking constantly until well combined, Place
thesaucepan over medium heat and stir the mixture constantly until it
isthick enough to coat the back of a spoon 6 to 8 minutes. The
mixtureshould never boil. Place the chocolate in a large heavy saucepan
oververy low heat until just melted, stirring until smooth.Strain the
ice cream mixture into the melted chocolate, whisking untilcompletely
combined. Cool to room temperature. Freeze in an ice creammaker
according to the manufacturer's instructions. Makes 5 cups.EAT-L Digest
3 July 96From the EAT-L recipe list. Downloaded from Glen's MM Recipe

Nutrition (calculated from recipe ingredients)
Calories: 212
Calories From Fat: 79
Total Fat: 9.5g
Cholesterol: 126.2mg
Sodium: 26.8mg
Potassium: 69.6mg
Carbohydrates: 31g
Fiber: 1.1g
Sugar: 18.8g
Protein: 3.9g

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