Ice cream and hot fudge sauce

Classic Vanilla Ice Cream Mix

1 qt Heavy Cream

1 1/4 cup Milk

1 1/4 cup Sugar

10 Egg Yokes

1 TBS vanilla




Combine cream and milk in a saucepan and sprinkle in half the of the sugar.  Stirring constantly, heat to 170°.  Do not allow the cream  mixture to boil or it will curdle.

Meanwhile whisk 10 egg yokes with the remaining sugar and 1 TBS of vanilla. 

When cream is heated, pour 1/3 of the cream into the egg mixture and whisk.  When combined, add the egg mixture to the remaining cream mixture in the pan and return to low heat. Stir constantly until mixture coats the back of a wooden spoon (do not allow mixture to boil).

[Hint:  if the cream mixture does curdle, put it in a blender to liquify it again]

Pour the cream mixture 3/4 of the way in your provided ice cream makers canister. Chill in the freezer until cold.(1 to 2 hours) or in refrigerator over night.

Freeze according to directions on your ice cream freezer.  When finished, remove dasher and pack ice cream down into the can.  Cover the can with plastic wrap held in place by a rubber band and place can in the freezer for about 5 hours (or overnight) to "ripen".

Hot Fudge Sauce

 

6 ounces semi-sweet chocolate chips

14 ounce can Sweetened Condensed Milk

2 Tablespoons butter

2 Tablespoons water

1 Teaspoon Vanilla

Heat all ingredients in microwave safe bowl for about 2 minutes on high.  Whisk together until smooth.  Homemade ice cream has a very low melting point, so you don't want the hot fudge to be too hot.  You can store leftovers in an air tight container in the refrigerator and reheat as needed.