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.
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|Serving Size: 1 Serving (797g)|
|Recipe Makes: 8|
|Calories from Fat: 1277 (68%)|
|Amt Per Serving||% DV|
|Total Fat 141.8g||189 %|
|Saturated Fat 67g||335 %|
|Monounsaturated Fat 52.8g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 3943.4mg||1213 %|
|Sodium 338.2mg||12 %|
|Potassium 990.4mg||26 %|
|Total Carbohydrate 87.2g||26 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 85.7g|
|Protein 63.1g||90 %|
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Calories per serving: 1877
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