Recipe - Bittersweet Chocolate Ice Cream

1 Three fourths cup Halfandhalf
2 tablespoon Honey
6 Egg yolks; at room
temperature
2 tablespoon Sugar
1 teaspoon Vanilla
1 pn Salt
6 ounce Extrabittersweet or
bittersweet chocolate;
chopped coarsely
3 tablespoon Dark rum

RICH CHOCOLATE MOUSSE
2 cup Whipping cream
One fourth cup Honey
12 Egg yolks; at room
temperature
One fourth cup Sugar
1 teaspoon Vanilla
1 pn Salt
12 ounce Extrabittersweet or
bittersweet chocolate;
coarsely chopped
Shaved mint parfait
chocolate bars

From: ak399@cleveland.freenet.edu (Carole A. Resnick)

Date: 23 Jun 1994 14:58:27 0400
FOR ICE CREAM: Scald halfandhalf in a heavy medium saucepan. Stir in
honey. Combine egg yolks, sugar, vanilla, and salt in a medium bowl. Slowly
whisk in halfandhalf. Return to pan. Stir over mediumlow heat until
thick enough to coat back of spoon (180F); do not boil. Remove from heat.
Add chocolate and stir until melted. Sift in cocoa, whisking to blend. Add
rum. Strain into container. Cool slightly. Cover and freeze until firm, at
least 8 hours. NOTE: Ice cream can be prepared one day ahead.

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 mediumlow 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.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.