Bittersweet Chocolate Ice Cream
INGREDIENTS:
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
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
-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
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.
/DESSERTS
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
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.
/DESSERTS