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MIRACLE MOCHA CHIP ICE CREAM

THIS RECIPE COMES FROM THE BETTER HOMES AND GARDENS MAGAZINE, JULY, 1997.

THE "MIRACLE" IS IN THE WAY THE MELTED CHOCOLATE FORMS CHIPS AFTER IT IS STIRRED INTO THE COOLED CUSTARD MIXTURE.





List of Ingredients



• 2 1/2 CUPS SUGAR
  
• 1/4 CUP CORNSTARCH
  
• 3 TABLESPOONS INSTANT COFFEE POWDER OR CRYSTALS
  
• 1/2 TEASPOON SALT
  
• 8 CUPS HALF AND HALF OR LIGHT CREAM
  
• 6 SLIGHTLY BEATEN EGGS
  
• 2 TABLESPOONS VANILLA
  
• 3 OUNCES UNSWEETENED CHOCOLATE
  






Instructions



1. IN A LARGE SAUCEPAN, COMBINE SUGAR, CORNSTARCH, COFFEE POWDER AND SALT. STIR IN 4 CUPS OF HALF AND HALF OR LIGHT CREAM. COOK AND STIR OVER MEDIUM HEAT TILL THICKENED AND BUBBLY.
   
2. GRADUALLY STIR 1 CUP OF THE HOT MIXTURE INTO THE EGGS, RETURN TO HOT MIXTURE IN SAUCEPAN. ( BE CAREFUL NOT TO COOK THE EGGS). COOK AND STIR 1 MINUTE MORE, CHILL THOROUGHLY. STIR IN REMAINING CREAM AND THE VANILLA.
   
3. IN A SMALL HEAVY SAUCEPAN MELT UNSWEETENED CHOCOLATE OVER LOW HEAT. WHILE CHOCOLATE IS STILL HOT, POUR IT VERY SLOWLY INTO CHILLED MIXTURE, STIRRING CONSTANTLY.
   
4. POUR INTO A 5 QUART ICE CREAM FREEZER ACCORDING TO MANUFACTURER'S DIRECTIONS. RIPEN 4 HOURS IN FREZER.
   
5. MAKES ABOUT 1 GALLON, 32 SERVINGS