Rich Chocolate Ice Cream
Comments: A rich delicious ice cream, a little difficult to make, that can be served as is, or coated with a chocolate sauce.
On special occasions, serve this ice cream into trellis chocolate cups.
Preparation time : 40 minutes
Servings: 6
IngredientsPreparation
  • 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] whipping cream
Trellis Chocolate Cups [optional]
  • 3 1/2 ounces [100 g] dark chocolate
  • 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]
  • 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; remove plastic wrap.