YUMMI CHOCLATE ICE CREAM

                                          
INGREDIENTS

• For Ice cream:
• Egg 1
• Egg yolks 3
• Superfine sugar 6 tbsp
• Milk 1, 1/4 cups
• Dark chocolate 9 ounces
• Heavy cream 1, 1/4 cups
• Trellis cups:
• Dark chocolate 3, 1/2 ounces

2   COOKING DIRECTIONS

1. Beat together the egg, egg yolks, and superfine sugar in a mixing bowl until thoroughly combined.
2. Heat the milk until almost boiling.
3. Gradually pour the hot milk into the eggs, beating as you do so.
4. Place the bowl over a pan of gently simmering water and cook, stirring, until the mixture thickens sufficiently to thinly coat the back of a wooden spoon.
5. Break the dark chocolate into small pieces and add to the hot mixture.
6. Stir until the chocolate has melted.
7. Cover with a sheet of dampened baking parchment and let cool.
8. Whip the cream until just holding its shape, then fold into the cooled chocolate mixture.
9. Transfer to a freezer container and freeze for 1-2 hours until the mixture is frozen 1 inch from the sides.
10. Scrape the ice cream into a chilled bowl and beat again until smooth. Re-freeze until firm.
11. To make the trellis cups, invert a muffin pan and cover 6 alternate mounds with plastic wrap.
12. Melt the chocolate, place it in a paper pastry bag, and snip off the end.
13. Pipe a circle around the base of the mound, then pipe chocolate back and forth over it to form a trellis, carefully pipe a double thickness.
14. Pipe around the base again.
15. Chill until set, then lift from the pan, and remove the plastic wrap.
16. Serve the ice cream in the trellis cups.

    BY  COOKINGQUEEN