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Egg Recipe

Egg Recipe recipe image
This decadent chocolate ice cream is a true dessert masterpiece, featuring a luxurious base made from melted unsweetened chocolate and butter. The addition of corn syrup ensures a smooth, scoopable texture that resists ice crystals, while the custard base enriched with eggs adds body and richness. Infused with vanilla and a generous amount of half-and-half and whipping cream, this treat delivers an intense chocolate flavor with a velvety mouthfeel. It&# 226;ÂÂs perfect for summer evenings, special celebrations, or simply indulging in a homemade classic. Serve it warm with fresh berries or drizzle with caramel for an extra touch of elegance.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 1833.3
Dietary: Gluten-free, Vegetarian
Description
This decadent chocolate ice cream is a true dessert masterpiece, featuring a luxurious base made from melted unsweetened chocolate and butter. The addition of corn syrup ensures a smooth, scoopable texture that resists ice crystals, while the custard base enriched with eggs adds body and richness. Infused with vanilla and a generous amount of half-and-half and whipping cream, this treat delivers an intense chocolate flavor with a velvety mouthfeel. It&# 226;€™s perfect for summer evenings, special celebrations, or simply indulging in a homemade classic. Serve it warm with fresh berries or drizzle with caramel for an extra touch of elegance.
Ingredients
  • 6 (1 ounce) squares unsweetened chocolate
  • 2 Tablespoons butter
  • 2 Cups granulated sugar
  • 1/4 cups Light corn syrup
  • 3/4 cups HalfâÂÂandâÂÂhalf
  • 2 Eggs
  • 2 Teaspoons vanilla extract
  • 1 1/2 Cups halfâÂÂandâÂÂhalf
  • 2 Cups whipping cream
Directions
  1. 1
    In a heavy medium saucepan, melt the unsweetened chocolate and butter together over low heat, stirring frequently until smooth.
  2. 2
    Stir in the granulated sugar, light corn syrup, and 3/4 cup of half-and-half.
  3. 3
    Cook the mixture over medium-low heat, stirring constantly, until it comes to a gentle boil.
  4. 4
    Simmer the chocolate mixture for 4 minutes without stirring, then remove from heat and set aside.
  5. 5
    In a small bowl, lightly beat the eggs until just blended.
  6. 6
    Slowly stir about 1/2 cup of the hot chocolate mixture into the beaten eggs to temper them.
  7. 7
    Return the egg mixture to the saucepan with the remaining chocolate mixture.
  8. 8
    Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 1 minute. Do not boil.
  9. 9
    Allow the base to cool to lukewarm temperature.
  10. 10
    Stir in the vanilla extract, the remaining 1 1/2 cups of half-and-half, and the whipping cream.
  11. 11
    Pour the mixture into an ice cream maker canister.
  12. 12
    Freeze according to your ice cream maker's manufacturer instructions until firm.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1833.3kcal
% Daily Value *
Total Fat 97.0g150%
Saturated Fat 58.0g290%
Cholesterol 241.4mg81%
Sodium 129.0mg6%
Total Carbohydrate 223.1g75%
Dietary Fiber 16.5g66%
Sugars 197.1g
Protein 13.3g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, ice cream, dessert, custard, vanilla, cream, butter, sugar, corn syrup, eggs, half-and-half, freezing, rich, creamy, homemade, indulgent, dark chocolate, sweet, summer treat, classic recipe
Read it online: https://www.chefs-mate.com/recipe/egg-recipe-254/