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Bittersweet Chocolate Ice Cream

There is nothing like bittersweet chocolate ice cream to blur the lines between childhood and adulthood. With this recipe for homemade ice cream, enjoy the childish sweetness and the bitter adult flavor of this elegant flavor.

Notes


 

Preparation Time8 hr

Ingredients

  • 1 3/4 cup half-and-half
  • 2 tablespoon honey
  • 6 egg yolks, at room temperature
  • 2 tablespoon sugar
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 6 ounce extra-bittersweet or bittersweet chocolate, chopped coarsely
  • 3 tablespoon dark rum

Instructions

  1. Scald half-and-half in a heavy medium saucepan. Stir in honey.
     
  2. Combine egg yolks, sugar, vanilla, and salt in a medium bowl.
     
  3. Slowly whisk in half-and-half. Return to pan.
     
  4. Stir over medium-low heat until thick enough to coat back of spoon (180 degrees F), do not boil.
     
  5. Remove from heat. Add chocolate and stir until melted. Sift in cocoa, whisking to blend.
     
  6. Add rum. Strain into container. Cool slightly. Cover and freeze until firm, at least 8 hours.
     
  7. Place 2 scoops if ice cream side by side in wach dessert bowl and freeze.
     
  8. To serve, let ice cream soften slightly in the refrigerator if frozen solid.
     
  9. Top each scoop of ice cream with a scoop of mousse. Garnish with shaved chocolate.

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