Champagne Ice Cream with Chocolate Sauce
- prep time:
- 45 minutes
- total time:
- 45 minutes
- other time:
- Freeze 1 day
Kate
ingredients
- Champagne Ice Cream
- 3/4 cup Brut champagne
- 1/2 cup sugar
- 5 egg yolks
- 1 1/2 cups whipping cream
- Chocolate Sauce
- 6 tablespoons Brut champagne
- 3 ounces semi-sweet chocolate chips
- 1 tablespoon superfine sugar
- 2 tablespoons unsalted butter
directions
- 1
Champagne Ice Cream
- 2
Combine 1/2 cup champagne with sugar in a small saucepan and bring to a boil over medium-high heat. Continue boiling without stirring until syrup registers 236 F on a candy thermometer.
- 3
Beat the egg yolks with a mixer until light and lemon colored. Add the syrup to the yolks in a steady stream beating constantly until the mixture is thick and creamy - about 10 minutes. Gradually blend in the remaining 1/4 cup champagne. Chill until thick but not stiff.
- 4
Whip the cream in a chilled bowl until stiff. Fold in the champagne mixture. Cover the bowl and freeze overnight.
- 5
Chocolate Sauce
- 6
Combine all ingredients except butter in a saucepan and stir over low heat until the chocolate is melted and the sugar dissolved. Whisk in the butter. Serve warm over the champagne cream.
Source: Kate
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