Homemade Hot Fudge Sundae

Ice Cream:

3 cups half and half

1 cup heavy cream

8 large egg yolks

9 oz sugar

1 vanilla bean

2 tsp vanilla extract

Directions:

Combine the half and half and heavy cream in a sauce pan and bring to a simmer, stirring occasionally. Whisk together the egg yolks and sugar until they lighten in color. Temper the egg and cream mixture by slowly adding the cream to the eggs while whisking constantly. Pour the entire mixture back into the suace pan and add the vanilla bean, stirring constantly until the mixture thickens slightly and can coat the back of a spoon. The tempreature should be around 175. Pour the mixture through a siv into a bowl. Cut the vanilla beans length wise, scrape out the caviar, and add into the mixture. Add in the vanilla extract. Pour custard into container(s) and allow to cool at roomp temperature for 30 minutes. Cover and chill in the fridge for 4-8 hours. Pour into ice cream maker and process according to ice cream makeres directions, probably about 25-35 minutes. Serve right away as soft serve or place back in container and freeze for 3-4 hours to harden.

Sally's Baking Addiction Hot Fudge:

4 oz semi sweet chocolate, chopped

6 Tbsp granulated sugar

1/2 cup heavy cream

1/4 cup light corn syrup

3 Tbsp cocoa powder

1/8 tsp salt

2 Tbsp softened butter

1 tsp vanilla extract

In a medium saucepan set over medium heat, whisk the chocolate, sugar, heavy cream, corn syrup, cocoa powder, and salt together until the chocolate is melted. Whisking occasionally, allow the mixture to come to a boil. Boil for 3 minutes. Use an instant-read thermometer to check the temperature; the hot fudge is done when it reaches 220°F (104°C). (If you don’t have a thermometer, 3 minutes is usually the amount of time.) Immediately remove from heat and stir in the butter and vanilla extract until combined.

You can use the sauce immediately for ice cream or other desserts. To store, let it cool completely and store it in an airtight container in the refrigerator for up to 1 week. Hot fudge will thicken as it cools and in the refrigerator. To reheat, warm it over low heat on the stove or in the microwave.