4 tbsp. brandy -if serving children omit the brandy
Instructions
Place the whole eggs, egg yolks, and sugar in a
heatproof bowl and beat together until well
blended. Place the light cream and chocolate in a
pan and heat gently until the chocolate has
melted, then continue to heat, stirring
constantly, until almost boiling. Pour onto the
egg mixture, stirring vigorously, then set the
bowl over a pan of gently simmering water, making
sure that the base of the bowl does not touch the
water.
Cook, stirring constantly, until the mixture
lightly coats the back of the spoon. Strain into a
seperate bowl and let cool. Place the heavy cream
and brandy in a separate bowl and whip until
slightly thickened, then fold into the cooled
chocolate mixture.
Freeze in an ice-cream maker. Alternatively, pour
the mixture into a large freezer proof container,
then cover and freeze for 2 hours, or until just
frozen. Spoon into a bowl and beat with a fork to
break down the ice crystals. Return to the freezer
for 2 hours, or until firm. Transfer the ice cream
to the refrigerator 30 minutes before serving.
Scoop the ice cream into 4 serving dishes or
coffee cups and serve.
Serving
Suggestions
Tip- set freezer to its coldest setting about 1 hour before you intend to freeze mixture.
Originally Submitted
2/16/2011
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