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Chocolate Cream Ice
A chocolate cream ice is usually flavoured with vanilla, unless rum or brandy is added.
Ingredients
7 oz plain block chocolate
2 oz granulated sugar
4 fl oz water
3 egg yolks (well beaten)
Vanilla essence, rum or brandy (to flavour) optional
1¼ pints single cream
Method
Put sugar and water into a pan, dissolve sugar over gentle heat, then boil steadily until the syrup reaches the 'thread' stage. Have the well-beaten yolks ready, carefully pour syrup on to them, whisk to a thick mousselike mixture, add flavouring; then set aside.
Break up the chocolate, put into a pan with the cream and dissolve slowly over gentle heat. Bring it to scalding point, then draw pan aside and allow to cool, then add to mousse. Chill mixture before freezing.
Note:- if wished, half single and half double cream may be used. In this case dissolve the chocolate in the single cream and, when added to the egg mousse, lightly whip the double cream and add this to the mixture, then freeze.
Chocolate cream ice can also be made using the vanilla cream ice 1 recipe. Take the same quantity of chocolate as above, dissolve in the milk, then add mixture to egg yolks.
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