Recipe ingredients
- 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
Recipe method
- 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 bombe dish.
- Sprinkle with toasted almonds. Freeze.
- To serve, remove from freezer at least 5 minutes before serving.
Other ice cream recipes:
Chocolate rum ice cream recipe
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