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Chocolate Ice Cream Recipe
4 Quart
6 Quart
2 2/3 Cups
4 Cups
2 T.
3 T.
1/2 tsp.
3/4 tsp.
6 Cups
9 Cups
Eggs Beaten
6 sq.
9 sq.
Semisweet Chocolate (Melted)
1 1/3 Cups
2 Cups
Half and Half
2 Cups
3 Cups
Whipping Cream
2 tsp.
1 T.
Vanilla Extract
Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk. Cook over medium heat until mixture begins to simmer, stirring constantly. Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add to remaining hot mixture, stirring constantly. Cook and stir over low heat until slightly thickened (about 2 minutes). Stir in melted chocolate. Beat with a whisk until mixture is smooth. Stir in half and half, whipping cream and vanilla. Cover and refrigerate 2 hours. Freeze as directed.
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