samedi 2 août 2014

Chocolate Rum Ice Cream


1/4 cup water
2 tablespoons instant coffee
1 (6 ounce) package semisweet chocolate chips
3 egg yolks
2 ounces dark rum
1 1/2 cups heavy cream, whipped
1/2 cup slivered almonds, toasted
In a small saucepan, place sugar, water and coffee. Stirring constantly, bring to a boil and cook for 1
minute. Place chocolate chips 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 bombé dish. Sprinkle with toasted
almonds. Freeze.
To serve, remove from freezer at least 5 minutes before serving.

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