America's Best Recipes/1989

Chock-Full-of-Chocolate Ice Cream
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1-1/2 quarts N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 (1-ounce) squares unsweetened chocolate 1/4 cup unsalted butter 1 (14-ounce) can sweetened condensed milk
1-1/2 teaspoons vanilla extract 3 egg yolks 2 (1-ounce) squares semisweet chocolate
1/2 cup strong brewed coffee 1/2 cup half-and-half 3/4 cup sugar
2 tablespoons white creme de cacao 1-1/2 teaspoons dark rum 2 cups whipping cream
2 (1-ounce) squares unsweetened chocolate, grated 1/4 teaspoon salt



1 Combine 3 squares unsweetened chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt. Stir in sweetened condensed milk. Remove from heat, and stir in vanilla. Beat egg yolks at medium speed of an electric mixer until thick and lemon colored; gradually add melted chocolate mixture, beating well. Set aside.
2 Combine 2 squares semisweet chocolate, coffee, ahlf-and-half, and sugar in top of a double boiler; bring water to a boil. Reduce heat to low, and cook, stirring constantly, until mixture is smooth. Remove from heat; stir in creme de cacao and rum. Add coffee mixture, creme, grated chocolate, and salt to egg yolk mixture, stirring well. Pour into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen at least one hour before serving.

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