Ingredients

For the ice cream

  • 2 eggs, seperated
  • 50g (2oz) icing sugar, sifted
  • 150ml (¼pint) double cream, stiffly whipped

For the flavouring

  • 50g (2oz) plain chocolate, broken into pieces
  • 25g (1oz) cocoa powder
  • 2x15ml spoons (2 tablespoons) boiling water
  • 2x15ml spoons (2 tablespoons) rum

Method

For the ice cream

  1. beat the egg whites until stiff
  2. beat in the icing sugar
  3. fold in half the whipped cream
  4. fold in the egg yolks
  5. turn into a freezing tray or shallow rigid container
  6. put in freezer for 30 minutes

For the flavouring

  1. put the chocolate in a heatproof bowl, stand over a pan of gently simmering water and allow to melt
  2. remove from heat
  3. disolve the cocoa in the boiling water
  4. stir in the melted chocolate
  5. fold in the remaining cream with the rum
  6. turn the ice cream out of the tray or container and beat lightly
  7. fold in the flavoured cream

To freeze

Spoon into a rigid container, then cover with foil. Seal, label, and freeze.

To thaw and serve

Transfer to the refrigerator for 30 minutes to soften slightly befor serving.
Serves 4