©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Special Dark Ice Cream

I was looking for an easier chocolate recipe, and made this one up

3 eggs
2/3 cups sugar
1 3/4 cups milk
1 3/4 cup cream
1 cup Hersheys Special Dark syrup
1 tsp vanilla extract

In a sauce pan stir eggs, sugar and milk. Cook on low heat. Stir/whisk constantly for 10-15 minutes until mixture starts to thicken. Strain into big glass measuring cup (4 cup works fine) and allow to cool, then place into fridge for a few hours.

Stir in the cream, syrup, and vanilla. Pour into your ice cream maker and churn for 20-30 minutes.

When done, I like to use a 1/3 cup measuring cup and put into the snack size gladware containers for the hard freeze in the freezer. That way it make a great serving size. I dip the gladware into hot water for a second or two and the ice cream pops right out. If you try and eat it out of the gladware, they crack.

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