COLLECTION: Dark Fudge, Peppermint, and Vanilla-Lover's Vanilla Ice Cream RECIPE: Dark Fudge Ice Cream Makes 1 1/2 Quarts 6 oz unsweetened chocolate (6 squares) 2 TB butter 2 cups sugar 1/3 cup light corn syrup 2 cups half and half 4 eggs 2 tsp vanilla extract 2 cups whipping cream In a large, heavy saucepan, melt chocolate and butter over low heat, stirring often. Stir in sugar, corn syrup and 2/3 cup of the half and half. Stir over medium-low heat until mixture comes to a boil. Simmer 4 minutes without stirring; set aside. In a small bowl, beat eggs until blended. Stir in 1/2 cup of hot chocolate mixture. Stir egg mixture into remaining chocolate mixture. Cook and stir over medium heat until slightly thickened, about 1 minute. Cool to lukewarm. Stir in vanilla, whipping cream and the rest of the half and half. Freeze in ice-cream maker according to manufacturer's directions. [From: Chocolate Mousse and Other Fabulous Chocolate Creations, p. 137, by Betty Malisow Potter. New Boundary Designs, Chanhassen MN, 1986.] [Notes: A double batch is too big for a 3-quart saucepan. It also won't fit in my "4 Quart" ice cream maker.] RECIPE: Peppermint Ice Cream Ingredients 1/2 cup finely crushed peppermint candy, or 1/4 tsp. peppermint oil 1/4 cup creme de menthe 1 large egg 1 cup half-and-half 1/2 cup granulated sugar 1 tsp. vanilla extract 3 cups heavy cream 4 drops red food coloring (optional) Preparation Put the crushed peppermint candy and the creme de menthe in a blender and blend on high speed for about 30 seconds. Add the egg, half and half, sugar, and vanilla extract, and blend on medium speed until the mixture is smooth and the sugar is dissolved. Slowly add the cream and blend on low speed for 30 seconds. Transfer the mixture to your ice-cream machine and freeze according to manufacturer's instructions. Makes slightly more than 1 quart [From: The Joy of Ice Cream, p. 90, by Matthew Klein. Barron's Educational Series, Woodbury NY, 1985.] [Notes: We used peppermint candy, green creme de menthe, green food coloring, and about 2/3 cup of chocolate chips thrown into the ice cream can. It just fills up my Oster blender -- that's why you use a low speed.] [Here's an accidental discovery: Leave out the salt and let it run for 20 minutes or so; then correct the salt-ice mixture. The extra beating makes it light and creamy, and doesn't harden too hard.] RECIPE: Vanilla-Lover's Vanilla Ice Cream Ingredents 1 large egg 3/4 cup extrafine sugar 4 cups heavy cream 1 1/2 Tb. vanilla extract Preparation Put the egg, sugar, 2 cups heavy cream, and vanilla extract in a blender, and blend on medium speed until dissolved. Add the remaining cream and blend on low speed until smooth, about 30 seconds. Transfer the mixture to your ice-cream machine and proceed according to the manufacturer's instructions. Makes about 1 quart [From: The Joy of Ice Cream, p. 18, by Matthew Klein. Barron's Educational Series, Woodbury NY, 1985.] October 1992 Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817 * * * * *