Ingredients
6 portion(s)
Chocolate Rum Ice Cream
- 50 g almonds, slivered, toasted
- 370 g heavy cream
- 50 g raw sugar
- 65 g water
- 2 level tablespoons instant coffee
- 160 g dark chocolate bits
- 3 --- egg yolks
- 45 g dark rum
- 200-300 g any fruit of your choice, (optional)
Recipe's preparation
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Toast Almonds 5 minutes at Varoma temperature on speed 1. Set aside.
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Insert Butterfly and whip Heavy Cream 30-35 seconds on speed 4. Set in ThermoServer and put aside in refrigerator to keep cool.
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Add Raw Sugar to TM bowl and mill for 10 seconds on speed 9
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Add Water and Instant Coffee to Sugar. Cook for 5 minutes for Varoma temperature on speed soft.
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Add Dark Chocolate Baking Bits to TM bowl and blend 20 seconds on speed 3.
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Add Egg Yolks and Dark Rum and beat 20 seconds on speed 5. Cool slightly.
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Remove ThermoServer from refrigerator and fold chocolate mixture into whipped cream. (and can also then be poured into individual serving dishes, if you prefer).
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Sprinkle with Toasted Almonds and freeze. If using the ThermoServer in the freezer, cover with cling wrap rather than using the ThermoServer cover.
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Remove from freezer 5 minutes before serving.
Toasted Slivered Almonds
Whipped Cream
Chocolate Mixture
Tip
This luscious dessert has the texture of something between an ice cream and a frozen mousse.
Optional: add fruit on top of servings. I like to add Morello Pitted Cherries.
Converted from The Junior League of San Francisco’s San Francisco à la Carte cookbook ©1979
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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