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This smooth and creamy ice cream is easy to make and delicious. The roasted hazelnuts in the Chocolate Moose add a crunchy texture. Enjoy!
Ingredients:
3 cups half & half
6 extra large egg yolks
1/3 cup sugar
1 Jar Chocolate Moose
1 tablespoon instant coffee
1 tablespoon corn syrup
Instructions:
Heat the half & half in a medium saucepan over medium heat. Bring just to a simmer, stirring occasionally. Remove from heat & cool.
In a mixer with the paddle attachment, beat egg yolks and sugar for 2 minutes until light and fluffy. Slowly add the half & half while the mixer is running and mix until combined. Add this mixture back into the saucepan and cook over medium low heat for 6 minutes, stirring constantly. Pour the mixture through a sieve into a bowl. Stir in the Chocolate Moose, instant coffee and corn syrup. Refrigerate until chilled.
Process in an ice cream freezer and process according to the manufacturer’s directions.
Finally… rich, hot fudge sauce dark enough to satisfy chocolate lovers everywhere, blended to perfection with chopped, roasted hazelnuts and New York State maple syrup.
Spoon it over your favorite fruit or ice cream and add fresh whipped cream for the ultimate dark chocolate indulgence!
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