Method :
-
Combine cream, milk, chocolate and
coffee in a saucepan over moderate heat.
-
Stir until chocolate has melted, do
not boil.
-
Beat the egg yolks with the sugar
until pale and thick.
-
Slowly pour in the hot cream mixture
while beaters are operating.
-
Return mixture to saucepan, stir
constantly over moderate heat until mixture thickens slightly.
-
Stir in brandy, pour mixture into ice
cream machine, process according to manufacturer's instructions.
-
If making by hand: Pour mixture into a
large freezer-proof container, cover and freeze until partly set.
-
Remove from freezer, beat with
electric mixer until smooth, pour back into bowl, cover and freeze
until firm.
Serves 12
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