RICH CHOCOLATE ICE CREAM
Fyllig chokladglass
This is a good ice cream, rich in cream, smooth and rich but not overly
sweet. You can decide for yourself how much cream you want in it. It's
especially good served sprinkled with chopped hazelnuts or roasted
almonds before serving.
INGREDIENTS:
Please see conversion chart below! :o)
3 dl thin cream or milk
125 g dark chocolate
2 tsp coffee powder (optional and can be omitted)
4 egg yolks
100 - 125 g sugar
1 1/2 - 3 dl whipping cream
METHOD
Heat up the thin cream or milk. Remove from heat and add chocolate and
optional powdered coffee. Let melt together and stir until smooth.
Beat egg yolks and sugar until thick and fluffy and beat it into the
chocolate milk. Pour it all in a saucepan and stir on low heat until it
thickens. Let cool. Beat the cream until thick and airy and gently
fold it down into the cooled mixture. Pour in a freezing vessel and put
in the
freezer.
Take it out 30 minutes before serving and put in the fridge.
Enjoy!
Conversion Chart
1 1/2 liter = 6 cups
1 liter (l) = 4 1/4 cups = good quart
500 ml = 1/2 liter = good 2 cups
1 dl = 100 ml = scant 1/2 cup
50 ml = 1/2 dl = scant 1/4 cup
1 kg = 2 1/4 lb
500 g = 1/2 kg = 1 lb 2 oz
250 g = 1/4 kg = 9 oz
100 g = 3 1/2 oz
50 g = scant 1/2 cup = 1 3/4 oz
1 inch = 2,54 cm
100 - 150C = 212 - 300F
175 - 225C = 350 - 425F
250C = 475F
275C = 525F
Submitted by Bella
(Isabel Brattkull from Gothenburg, Sweden).
July 23, 2000
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