- 1 egg
- 3 egg yolks
- 6 tablespoons [90 g] super fine sugar
- 1 1/4 cups [310 mL] whole milk
- 9 ounces [255 g] dark chocolate
- 1 1/4 cups [310 mL] heavy cream
Trellis Chocolate Cups [optional]
- 3 1/2 ounces [100 g] dark chocolate
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- Into a glass bowl, beat together egg, egg yolks and sugar until well blended.
- Heat milk to just a boil.
- Whipping, slowly pour hot milk into beaten egg mixture.
- Transfer bowl over slowly simmering yet not boiling water; stirring, cook mixture until thick enough to lighlty coat the back of a wooden spoon.
- Break-up dark chocolate into small pieces and add pieces to hot mixture, stirring until completely melted.
- Cover mixture with a damp parchment; leave to cool completely.
- Then whip cream until it holds its shape; fold whipped cream into cooled chocolate mixture, until well blended in.
- Spoon mixture into a freezer container; freeze mixture for 1 to 2 hours, until 1 inch [2.5 cm] of mixture is frozen all around container.
- Scrape ice cream into a cold bowl; beat ice cream until smooth.
- Freeze mixture once more, this time until firm.
- Meanwhile, if desired, prepare trellis chocolate cups.
- Serve ice cream, into trellis chocolate cups if desired.
Trellis Chocolate Cups [optional]
- To prepare trellis chocolate cups, invert a twelve-muffin pan; cover 6 alternate mounds with plastic wrap, leaving one unwrapped mound between each.
- Melt dark chocolate; pour a little of melted chocolate into a paper piping bag, and snip off the end.
- Pipe a circle around the base of plastic covered mounds, then into fine lines, moving back and forth criss-crossing lines twice, all over each mound.
- Reinforce bottom of cups piping a second thickness fine lines melted chocolate over the first onces.
- Refrigerate until really firm.
- Unmold cups delicately lifting plastic wrap; remover plastic wrap.
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