CHOCOLATE ICE CREAM
Provided by Moira Hodgson
Categories ice creams and sorbets, project, dessert
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Beat together the eggs, egg yolks and sugar until thoroughly blended. This may be done in a food processor.
- Meanwhile, heat the milk and the cream with the chocolate, rum and vanilla extract, stirring frequently, until just below boiling. Remove from heat and add a little at a time to the egg mixture, blending until smooth. Correct the sweetness of the mixture.
- Pour the mixture into the saucepan of a double-boiler and place over very hot water on a medium flame. (You can also use a thick saucepan placed on an iron trivet over a low flame.) Cook over low heat until thick and creamy. Cool.
- Place the mixture in an ice-cream maker and follow the manufacturer's directions. (If you do not have an ice-cream maker, place the mixture in a freezer tray, cover with foil and freeze at the refrigerator's coldest setting, stirring every so often to prevent ice crystals from forming.)
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 35 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 87 milligrams, Sugar 30 grams, TransFat 0 grams
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