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French Chocolate Ice Cream Recipe
|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|
Serving size: Complete recipe
Calories 2393 Calories from Fat 1712
% Daily Value*
Total Fat 196 g301.8%
Saturated Fat 117.4 g587%
Trans Fat 0 g
Cholesterol 1048.5 mg
Sodium 177.1 mg7.4%
Total Carbohydrates 169 g56.3%
Dietary Fiber 10 g40.1%
Sugars 143.3 g
Protein 22 g43.3%
Vitamin A 118.8% Vitamin C 3.6%
Calcium 34.7% Iron 37%
*Based on a 2000 Calorie diet
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.