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    Chocolate Ice Cream with Fudge Swirl

    Source of Recipe

    From "Williams Sonoma: Cooking at Home" by Chuck Williams

    Recipe Introduction

    "In this chocolate lover's dream, large pockets of fudge are hidden inside a rich chocolate base for a surprise in every spoonful. For a pretty presentation, garnish scoops of the ice cream with sugared edible flowers or rose petals."

    List of Ingredients

    ◦ 2 cups half-and-half
    ◦ 3 egg yolks
    ◦ cup sugar
    ◦ 2 tablespoons light corn syrup
    ◦ 5 ounces bittersweet chocolate, finely chopped
    ◦ teaspoon vanilla extract
    ◦ 4 tablespoons Hot Fudge Sauce, cooled to lukewarm


    In a heavy saucepan over medium-high heat, warm 1 cups of the half-and-half until it comes to a simmer. Remove from the heat.

    In a bowl, whisk together the egg yolks, sugar, and corn syrup until blended. Very gradually add the hot half-and-half to the yolk mixture while whisking constantly. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring slowly and constantly with a heat-resistant spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 5 minutes. Do not allow to boil.

    Pour the custard through a medium-mesh sieve into a clean bowl. Add the chocolate and stir until melted. Stir in the vanilla and the remaining cup half-and-half. Let cool, cover, and refrigerate until very cold, at least 3 hours or up to 24 hours.

    Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions.

    Transfer half of the ice cream to a 1 -quart rectangular container. Drizzle 2 tablespoons of the sauce over the ice cream. Top with the remaining ice cream, smoothing the top gently. Drizzle the remaining 2 tablespoons fudge sauce over the ice cream. Cover and place in the freezer until firm, at least 3 hours or up to 24 hours.

    Makes about 3 cups

    ❧ Hot Fudge Sauce:

    A decadent topping for ice cream, this sauce can be prepared up to one week in advance and stored, tightly covered, in the refrigerator. To use, reheat in a saucepan over low heat, stirring often, until warm and smooth.

    ◦ cup heavy cream
    ◦ cup unsalted butter, cut into pieces
    ◦ cup light corn syrup
    ◦ cup confectioners' sugar
    ◦ 9 ounces bittersweet chocolate, chopped
    ◦ 1 teaspoon pure vanilla extract

    In a heavy saucepan over medium-low heat, combine the cream, butter, corn syrup, and sugar. Cook, stirring constantly, until the butter melts and the sugar dissolves, about 3 minutes.

    Add the chocolate to the pan and stir until melted and smooth, about 2 minutes.

    Remove the sauce from the heat and stir in the vanilla.
    Let cool slightly before using.

    Makes about 2 cups




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