Bittersweet chocolate ice cream
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Bittersweet chocolate ice cream
  Chocolate    Dessert    Creams  
Last updated 6/12/2012 1:08:50 AM. Recipe ID 35515. Report a problem with this recipe.
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      Title: Bittersweet chocolate ice cream
 Categories: Dessert
      Yield: 8 Servings
 
  1 3/4 c  Half-and-half
      2 tb Honey
      6    Egg yolks; at room
           -temperature
      2 tb Sugar
      1 ts Vanilla
      1 pn Salt
      6 oz Extra-bittersweet or
           -bittersweet chocolate;
           -chopped coarsely
      3 tb Dark rum

MMMMM-------------------RICH CHOCOLATE MOUSSE------------------------
      2 c  Whipping cream
    1/4 c  Honey
     12    Egg yolks; at room
           -temperature
    1/4 c  Sugar
      1 ts Vanilla
      1 pn Salt
     12 oz Extra-bittersweet or
           -bittersweet chocolate;
           -coarsely chopped
           Shaved mint parfait
           -chocolate bars
 
  From: ak399@cleveland.freenet.edu (Carole A. Resnick)
  
  Date: 23 Jun 1994 14:58:27 -0400 FOR ICE CREAM: Scald half-and-half
  in a heavy medium saucepan.  Stir in honey. Combine egg yolks, sugar,
  vanilla, and salt in a medium bowl. Slowly whisk in half-and-half.
  Return to pan. Stir over medium-low heat until thick enough to coat
  back of spoon (180F); do not boil. Remove from heat. Add chocolate
  and stir until melted. Sift in cocoa, whisking to blend. Add rum.
  Strain into container. Cool slightly. Cover and freeze until firm, at
  least 8 hours. NOTE: Ice cream can be prepared one day ahead.
  
  FOR MOUSSE: Scald the cream in a heavy medium saucepan. Add honey and
  stir until dissolved. Combine egg yolks, sugar, vanilla, and salt in
  a medium bowl. Slowly whisk in cream. Return to pan. Stir over
  medium-low heat until thick enough to coat back of spoon (180F); do
  not boil. Remove from heat. Add chocolate and stir until melted.
  Strain into a bowl; cool. Refrigerate until firm, at least 3 hours.
  NOTE: Chocolate mousse can be prepares one day ahead.
  
  Place 2 scoops if ice cream side by side in wach dessert bowl and
  freeze. To serve, let ice cream soften slightly in the refrigerator
  if frozen solid. Top each scoop of ice cream with a scoop of mousse.
  Garnish with shaved chocolate.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /DESSERTS
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 35515 (Apr 03, 2005)

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