Serves: 5
Total Calories: 468
Yield: 1 1/2 quarts
In a small saucepan combine sugar and water. Bring to boil and boil rapidly for 3 minutes. Into a blender container put semisweet chocolate pieces (more for real chocolate lovers!). Add the hot syrup; cover and blend on high speed until chocolate sauce is smooth. Add egg yolks. Stir to combine; cover and blend for 10 seconds. Fold chocolate mixture into whipped cream. Spoon into plastic container; cover with waxed paper, and freeze 2 - 3 hours. This needs no stirring and will not form ice crystals no matter how long you store it in your freezer.
Variations:
1. Add mini-chips for chocolate chip ice cream.
2. Add almonds for chocolate almond.
3. Add instant coffee to sugar-water for mocha ice cream.
This French Chocolate Ice Cream recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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