Preparation:
Prepare Hot Fudge Sauce, if desired. Cool to room temperature. In a medium saucepan combine eggs and milk. Stir in sugar, cocoa powder, and coffee crystals. Cook and stir over medium heat till mixture coats a metal spoon (about 5 minutes). Stir in half-and-half or light cream. Cool. Freeze in 4- to 5-quart ice cream freezer according to manufacturer's directions. Remove ice cream paddle. Stir in 1 cup of the Hot Fudge Sauce or the ice cream topping just till swirled. Serve with additional Hot Fudge Sauce, if desired. Makes about 3 quarts (24 servings).
Hot Fudge Sauce: In a small saucepan melt 2 ounces unsweetened chocolate and 1/4 cup margarine or butter over low heat, stirring constantly. Stir in 1 cup sugar and 1/3 cup unsweetened cocoa powder till nearly smooth. Stir in one 5-ounce can (2/3 cup) evaporated milk. Heat and stir till smooth. Remove from heat. Stir in 1/2 teaspoon vanilla. Store, covered, in the refrigerator for up to 3 weeks. Makes 1 1/2 cup |
