Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
-- ICE CREAM --
- 1 3/4 cups Half-and-half
- 2 tablespoons Honey
- 6 Egg yolks at room temperature
- 2 tablespoons Sugar
- 1 teaspoon Vanilla
- 1 pinch Salt
- 6 ounces Extra-bittersweet or bittersweet chocolate chopped coarsely
- 3 tablespoons Dark rum
-- MOUSSE --
- 2 cups Whipping cream
- 1/4 cup Honey
- 12 Egg yolks at room temperature
- 1/4 cup Sugar
- 1 teaspoon Vanilla
- 1 pinch Salt
- 12 ounces Chocolate Extra bittersweet or bittersweet, chopped coarsely
- Mint parfait chocolate bars optional
Preparation
From: ak399~~at;cleveland.freenet.edu (Carole A. Resnick) Date: 23 Jun 1994 14:58:27 -0400
FOR THE ICE CREAM: Scald half-and-half in a heavy medium saucepan. Stir in honey. Combine egg yolks, sugar, vanilla, and salt in a medium bowl. Slowly whisk in half-and-half. Return to pan. Stir over medium-low heat until thick enough to coat back of spoon (180F); do not boil. Remove from heat. Add chocolate and stir until melted. Sift in cocoa, whisking to blend. Add rum. Strain into container. Cool slightly. Cover and freeze until firm, at least 8 hours. NOTE: Ice cream can be prepared one day ahead.
FOR MOUSSE: Scald the cream in a heavy medium saucepan. Add honey and stir until dissolved. Combine egg yolks, sugar, vanilla, and salt in a medium bowl. Slowly whisk in cream. Return to pan. Stir over medium-low heat until thick enough to coat back of spoon (180F); do not boil. Remove from heat. Add chocolate and stir until melted. Strain into a bowl; cool. Refrigerate until firm, at least 3 hours.
NOTE: Chocolate mousse can be prepared one day ahead. Place 2 scoops if ice cream side by side in wach dessert bowl and freeze. To serve, let ice cream soften slightly in the refrigerator if frozen solid. Top each scoop of ice cream with a scoop of mousse. Garnish with shaved chocolate.
