Recipe ingredients
- 3 ounces unsweetened chocolate, coarsely chopped
- 1 (14 ounce) can sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- 4 tablespoons unsalted butter
- 3 egg yolks
- 2 ounces semisweet chocolate
- 1/2 cup strong black coffee
- 3/4 cup granulated sugar
- 1/2 cup light cream
- 1 1/2 teaspoons dark rum
- 2 tablespoons white creme de cacao
- 2 cups heavy cream
- 2 ounces unsweetened chocolate, finely grated
- 1/4 teaspoon salt
Recipe method
- In double boiler, melt 3 ounces unsweetened chocolate. Add milk, stirring until smooth. Stir in vanilla extract and remove from heat.
- Cut butter into four equal pieces and add, one piece at a time, constantly stirring until all butt has been incorporated. Beat yolks until light and lemon colored.
- Gradually stir in chocolate mixture and continue stirring until smooth and creamy. Set aside.
- In double boiler, heat 2 ounces semisweet chocolate, coffee, sugar and light cream. Stir constantly until smooth. Stir in rum and creme de cacao and allow mixture to cool to room temperature.
- Combine both chocolate mixtures, heavy cream, grated unsweetened chocolate and slat in large bowl.
- Pour mixture into canister of ice cream freezer and freeze according to manufacturer directions.
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