If you love Hershey’s Chocolate Bars, you’ll love this!
2 C Whipping Cream, divided
2 squares semisweet baking chocolate, cut into chunks
2 squares unsweetened baking chocolate, cut into chunks
2 cups half and half
1 cup sugar
1/2 cup unsweetened cocoa powder
8 egg yolks
4 t vanilla
1/8 t salt
2 or 3 Hershey Chocolate Bars
In medium saucepan over medium heat, heat half and half until very hot, but not boiling. Remove from heat and set aside.
In small bowl, combine sugar and cocoa powder. Set aside.
Place egg yolks in mixer bowl with whip attachment. Beat on low speed gradually adding sugar mixture until well blended and slightly thickened, then gradually add chocolate mixture and half and half
Return mixture to heat, stirring constantly over medium heat until small bubbles appear around the edge and the mixture is steamy.
Transfer to a large bowl, stir in remaining whipping cream, vanilla and salt. Cover and chill at least 8 hours.
When ice cream mixture is thoroughly chilled, freeze according to the directions for your ice cream freezer
chop Hershey Bars
add during the last few minutes of freeze time
recipe adapted from Kitchen Aid