MOCHA FUDGE SWIRL ICE CREAM

"This coffee-infused chocolate ice cream is swirled with ribbons of homemade chocolate fudge sauce."

1 cup Hot Fudge Sauce (recipe follows) or purchased fudge ice-cream topping
3 beaten eggs
2 cups milk
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 to 2 tablespoons instant coffee crystals
2 cups half-and-half (or light cream)

Prepare Hot Fudge Sauce. Cool to room temperature.

TO MAKE THE ICE CREAM:
Combine the eggs and milk in a medium saucepan. Stir in sugar, cocoa powder, and the coffee crystals. Cook and stir over medium heat until mixture coats a metal spoon (about 5 minutes). Stir in the half-and-half. Cool.

Freeze in a 4- to 5-quart ice-cream freezer according to manufacturer’s directions. Remove dasher. Stir in the Hot Fudge Sauce just until swirled.

Serve with additional Hot Fudge Sauce, if desired.

HOT FUDGE SAUCE
Makes 1 1/2 cups

2 ounces unsweetened chocolate
1/4 cup margarine or butter
1 cup sugar
1/3 cup unsweetened cocoa powder
1 (5 ounce) can (2/3 cup) evaporated milk
1/2 teaspoon vanilla

Melt unsweetened chocolate and butter over low heat in a small heavy saucepan, stirring constantly. Stir in sugar and cocoa powder until nearly smooth. Stir in evaporated milk. Heat and stir until smooth. Stir in vanilla. Cover and refrigerate for up to 3 weeks. Heat sauce before serving.

Makes 24 servings (1/2 cup each)
From: Recipelink.com
Source: Recipe booklet: Simply Summer, Better Homes and Gardens, 1996