Chocolate Cream Ice
|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)|
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.