Chocolate Ice Cream

1. 1

   Beat together the eggs, egg yolks and sugar until thoroughly blended.

2. 2

   This may be done in a food processor.

3. 3

   Meanwhile, heat the milk and the cream with the chocolate, rum and vanilla extract, stirring frequently, until just below boiling.

4. 4

   Remove from heat and add a little at a time to the egg mixture, blending until smooth.

5. 5

   Correct the sweetness of the mixture.

6. 6

   Pour the mixture into the saucepan of a double-boiler and place over very hot water on a medium flame.

7. 7

   (You can also use a thick saucepan placed on an iron trivet over a low flame.)

8. 8

   Cook over low heat until thick and creamy.

9. 9

   Cool.

10. 10

    Place the mixture in an ice-cream maker and follow the manufacturer's directions.

11. 11

    (If you do not have an ice-cream maker, place the mixture in a freezer tray, cover with foil and freeze at the refrigerator's coldest setting, stirring every so often to prevent ice crystals from forming.)

* Per serving · 4 servings · Values may vary.

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