You will enjoy this recipe. After making this Bajan Chocolate Rum Ice Cream be sure to share it with friends and family.
1/4 cup water
2 tablespoons instant coffee
1 (6 ounce) package semisweet chocolate chips
3 egg yolks
2 ounces dark rum
1 1/2 cups heavy cream, whipped
1/2 cup slivered almonds, toasted
In a small saucepan, place sugar, water and coffee.
constantly, bring to a boil and cook for 1 minute. Place chocolate chips in a blender or food processor, and with the motor running, pour the hot
syrup over and blend until smooth.
Beat in egg yolks and rum and cool slightly. Fold chocolate mixture into whipped cream, then pour into individual serving dishes or a bombé dish.
Sprinkle with toasted almonds. Freeze.