Chocolate Ice Cream with Rum Sabayon
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 8 h. 30 min.
Ready in
Calories:
422
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 422 kcal | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 34 g | (23 %) |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
6
- Ingredients
- 150 grams Dark chocolate
- 7 medium egg yolks
- 120 grams sugar
- 200 milliliters milk
- 150 milliliters Whipped cream
- 4 Tbsps White rum
- mint (for garnish)
Preparation steps
1.
Chop chocolate coarsely and melt in a double boiler.
2.
Mix 6 egg yolks with 100 grams (approximately 1/2 cup) of sugar in a bowl and beat for 5 minutes until creamy. Pour in milk and cream and beat for another 5 minutes. Stir in melted chocolate. Freeze in an ice cream machine according to manufacturer instructions or for 6–8 hours in the freezer, stirring often.
3.
Stir remaining egg yolk with the remaining sugar, 4 tablespoons of water and rum in a bowl until creamy and heat in a double boiler.
4.
Portion chocolate ice cream into bowls, top with rum sabayon and serve garnished with mint.
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