Yield: 6 Servings
|2½ ounce||Semisweet or unsweetened chocolate|
|1 cup||Light cream (single cream)|
|1 cup||Heavy cream (double cream)|
Date: Thu, 14 Oct 93 04:35:26 GMT Rinse out a saucepan with cold water and heat the chocolate in it with light cream. Stir from time to time. Don't let the mixture boil. In a heatproof bowl, beat egg yolks and sugar until they are thick and creamy.
Slowly add chocolate mixture and stir well. Place the bowl over a pan of simmering water and stir or gently beat the mixture until it begins to thicken. Set aside and cool. Whip heavy cream lightly and fold it into the chocolate mixture. Freeze in an ice-cream freezer.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .