Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, easiest chocolate ice cream. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Easiest Chocolate Ice Cream is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Easiest Chocolate Ice Cream is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook easiest chocolate ice cream using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Easiest Chocolate Ice Cream:

1. {Make ready of <Bowl 1> Chocolate Ganache.
2. {Get 40 g of Dark Chocolate With High Cocoa Content *80 to 90%, broken into small pieces.
3. {Take 1/4 cup of Cream.
4. {Prepare 1-2 teaspoons of Rum *optional.
5. {Prepare of <Bowl 2> Whipped Egg White.
6. {Take 2 of Egg Whites.
7. {Make ready 2 tablespoons of Caster Sugar.
8. {Get of <Bowl 3> Whipped Cream.
9. {Get 1/2 cup of Cream.
10. {Prepare 2 tablespoons of Caster Sugar.

Instructions to make Easiest Chocolate Ice Cream:

1. <Bowl 1> Place Dark Chocolate and Cream in a heat-proof bowl (a cereal bowl is fine), heat in the microwave for 30 seconds, but don’t mix it yet..
2. <Bowl 2> In a separate bowl, use a whisk to beat Egg Whites until soft peaks form, add Caster Sugar gradually and beat until well combined and glossy..
3. <Bowl 3> Using the same whisk, beat Cream and Caster Sugar in a separate bowl until soft peaks form..
4. Using the same whisk, mix the warmed Chocolate and Cream until smooth. Add Rum if you like it. Mix with some whipped Cream, then add the chocolate mixture to the whipped cream and mix well..
5. Add the whipped Egg Whites to the mixture gradually and gently combine. Pour the mixture into a container and place in the freezer for 2-3 hours or until ready..
6. *Note: The real ice cream becomes hard when completely frozen. To soften it, transfer the ice cream from the freezer to the fridge 20-30 minutes before serving. Or let it stand at room temperature for 10-15 minutes..
7. *Note: Now you have 2 leftover Egg Yolks. You may wish to make Vanilla Ice Cream using those 2 Egg Yolks. Find my ‘Easiest Vanilla Ice Cream’ recipe at.

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