French Chocolate Ice Cream
|Sugar||1⁄4 Cup (4 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Semi-sweet chocolate||6 Ounce|
|Heavy cream||1 1⁄2 Cup (24 tbs), whipped|
Combine sugar and water in small saucepan.
Bring to a boil and boil rapidly for 3 minutes.
Place chocolate in blender container; add hot sugar mixture.
Cover; blend on high speed for 20 seconds or until choco- late sauce is smooth.
Add egg yolks; stir to combine.
Cover; blend on high speed for 10 seconds.
Fold chocolate mixture into whipped cream.
Spoon into refrigerator tray or 1-quart container.
Cover with waxed paper; freeze.
This needs no stirring; will not form ice crystals.
Yield: 1 quart.