Chocolate Rum Ice Cream
Description
This luscious dessert has the texture of something between an ice cream and a frozen mousse. It is the perfect finale to a grand dinner.
Serves 6
Serves 6
Ingredients
1/4 cup sugar
1/3 cup water
2 tablespoons instant coffee
1 6-ounce package semisweet chocolate bits
3 eggs yolks
2 ounces dark rum
1 1/2 cups heavy cream, whipped
1/2 cup slivered almonds, toasted
1/3 cup water
2 tablespoons instant coffee
1 6-ounce package semisweet chocolate bits
3 eggs yolks
2 ounces dark rum
1 1/2 cups heavy cream, whipped
1/2 cup slivered almonds, toasted
Instructions
In a small saucepan, place the sugar, water, and coffee. Stirring constantly, bring to a boil and cook for 1 minute. Place the chocolate bits in a blender or food processor, and with the motor running pour the hot syrup over and blend until smooth. Beat in egg yolks and rum and cool slightly. Fold chocolate mixture into whipped cream, then pour into individual serving dishes or a bombe dish. Sprinkle with toasted almonds. Freeze. To serve, remove from the freezer at least 5 minutes before serving.
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