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Chocolate Cream Ice

sweet.chef's picture
Ingredients
  Semi sweet chocolate 2 Ounce
  Light cream 2 1⁄2 Cup (40 tbs)
  Sugar 1⁄2 Cup (8 tbs) (Scant)
  Egg yolks 3 , beaten
  Marsala/Sweet sherry 3 Tablespoon
  Heavy cream 1⁄4 Cup (4 tbs) (For Decoration)
  Crystallized violets 4 (For Decoration)
  Pistachio nuts/Walnuts 1 Tablespoon (For Decoration)
Directions

This ice cream made with a chocolate custard base can be varied by flavoring it with instant coffee or rum, or given a crunchy texture by folding in 2-3 tablespoons of praline with the egg whites.
Break up chocolate and melt in a bowl over hot water.
Put the cream over gentle heat.
Add a little hot cream to the melted chocolate, stir until smooth and blend back into cream with the sugar.
Add 2-3 tablespoons of the chocolate mixture to the egg yolks and stir this mixture back into the pan.
Continue to stir over gentle heat (in a double boiler if preferred) until cream thickens into a thin custard and coats the back of the wooden spoon.
Do not boil or it will separate.
Cool, stirring occasionally to prevent a skin forming, then add Marsala or sherry.
Pour into freezing tray or molds and freeze until stiff.
Serve decorated with whipped cream, crystallized violets and chopped nuts.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Blending
Ingredient: 
Chocolate

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