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Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
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The August 2003
Recipe of the Month
Dark Chocolate Ice Cream
This is a very dense, very rich ice cream you can make in your freezer. It comes to us from Wiremu Anania of Kaikohe, New Zealand, whom we thank profusely!!!
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Ingredients
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- 2 eggs plus 2 additional egg yolks
- 1/3 cup granulated sugar (or superfine sugar or caster sugar)
- 300 ml (1 1/4 cups) cream
- 200 grams (6 or 7 ounces) dark chocolate, broken into pieces
- 300 ml (1 1/4 cups) whipping cream, whipped
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Directions
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- Mix the eggs, additional egg yolks and sugar together until a creamy yellow color.
- Place the 300 ml (1 1/4 cups) cream and the broken chocolate in a pan and heat gently until melted, stirring, then scald (heat to high) and cool.
- When cool enough to handle, pour the cream and chocolate mixture into the egg mixture, stir vigorously, then transfer to the top of the double boiler, or into a heatproof bowl over a pan of boiling water, and cook, stirring constantly, until thick enough to coat the back of a spoon.
- Strain into a bowl and leave to cool. (Cool in refrigerator once the mixture has gotten to room temperature, if you like, for safety due to the eggs. -Ed.)
- Fold the cooled mixture into the whipped cream, then pour into a freezer-proof container. Cover, seal, and freeze for about 2 hours. Remove from the freezer, whisk well to break up the icy granules, then refreeze until firm.
- Transfer to the refrigerator 45 minutes before serving to soften. Scoop into glasses and serve immediately. Enjoy!
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Serving suggestions:
- Instead of dark chocolate replace with white or milk chocolate
- When serving, melt additional chocolate and drizzle over the ice cream
Serves 6
Enjoy!
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