This rich Italian-style chocolate ice cream recipe with rum will go down a storm at parties.
Takes 30 minutes to make, plus freezing
1. Put the chocolate in a large bowl over a pan of simmering water. Once melted, stir until smooth. Cool.
2. Whisk the egg yolks and half the caster sugar with an electric whisk until pale and creamy. In a large clean bowl, whisk the egg whites until firm. Gradually whisk in the remaining caster sugar until stiff.
3. Whisk the cream until softly peaking, then fold in the yogurt. Stir the egg yolk mixture into the cooled, melted chocolate. Stir in the rum, then fold in the cream mixture. Finally, fold in the egg white mixture.
4. Spoon half of the chocolate mixture into a medium freezer-proof container and scatter with the meringues and muscovado sugar. Spoon over the remaining chocolate mixture and freeze for 4-5 hours, until semi-frozen. Serve scoops in chilled dessert glasses, decorated with fresh flowers, if you like.
Note: this recipe contains raw egg.
© delicious. magazine
20.2g fat (11.6g saturated)
Contributed by delicious. magazine
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