Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 Rating
Source: Better Homes and Gardens

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Recipe Summary

prep:
45 mins
freeze:
4 hrs
total:
4 hrs 45 mins
Servings:
16
Yield:
about 2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt white baking bar; cool. In a heavy large saucepan combine the half-and-half or light cream and sugar. Cook and stir over medium heat just until sugar is dissolved.

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  • Gradually stir about 1 cup of the warm mixture into beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Bring to a gentle boil, stirring constantly. Remove from heat.

  • Stir melted white baking bar into the egg yolk mixture until combined. Stir in whipping cream and vanilla. Cool thoroughly by placing the saucepan in a sink of ice water or chill overnight in the refrigerator.

  • Stir milk chocolate and semisweet chocolate into the egg yolk mixture. Freeze in a 4- or 5-quart ice cream freezer according to the manufacturers directions. Ripen 4 hours. Makes about 16 servings (about 2 quarts).

Nutrition Facts

315 calories; fat 25g; cholesterol 101mg; saturated fat 16g; carbohydrates 20g; protein 3g; sodium 41mg.
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