Desserts Frozen: Chocolate Icecream 01 by Recipe Cottage

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	Chocolate Icecream 01

		Bittersweet Chocolate Ice Cream 1 3/4 cups half-and-half 2 tablespoons honey 6 egg yolks, at room temperature 2 tablespoons sugar 1 tsp vanilla pinch salt 6 ounces extra-bittersweet or bittersweet chocolate, chopped coarsely 3 tablespoons dark rum 2 cups whipping cream 1/4 cup honey 12 egg yolks, room temperature 1/4 cup sugar 1 tsp vanilla pinch salt 12 ounces extra-bittersweet or bittersweet chocolate, coarsely chopped Scald half-and-half in a heavy medium saucepan. Stir in honey. Combine egg yolks, sugar, vanilla, and salt in a medium bowl. Slowly whisk in half-and-half. Return to pan. Stir over medium-low heat until thick enough to coat back of spoon (180F), do not boil. Remove from heat. Add chocolate and stir until melted. Sift in cocoa, whisking to blend. Add rum. Strain into container. Cool slightly. Cover and freeze until firm, at least 8 hours. Scald half-and-half in a heavy medium saucepan. Stir in honey. Combine egg yolks, sugar, vanilla, and salt in a medium bowl. Slowly whisk in half-and-half. Return to pan. Stir over medium-low heat until thick enough to coat back of spoon (180F), do not boil. Remove from heat. Add chocolate and stir until melted. Sift in cocoa, whisking to blend. Add rum. Strain into container. Cool slightly. Cover and freeze until firm, at least 8 hours. SSE: Scald the cream in a heavy medium saucepan. Add honey and stir until dissolved. Combine egg yolks, sugar, vanilla, and salt in a medium bowl. Slowly whisk in cream. Return to pan. Stir over medium-low heat until thick enough to coat back of spoon (180F), do not boil. Remove from heat. Add chocolate and stir until melted. Strain into a bowl, cool. Refrigerate until firm, at least 3 hours. Place 2 scoops if ice cream side by side in wach dessert bowl and freeze. To serve, let ice cream soften slightly in the refrigerator if frozen solid. Top each scoop of ice cream with a scoop of mousse. Garnish with shaved chocolate.