Make extraordinary stunning sexy ice cream with haunting succulent mouth feel. First make my *Chocolate Mousse, then add it to an ice cream maker. Why, because rich, silky, creamy, smooth dense and yet fluffy ice cream you can make, but not buy.
To make 2 quarts of ice cream double this mousse recipe. Follow manufactures instructions on adding mixture to ice cream maker. For example, mine recommends chilling the ingredients for 2 hours before placing in ice cream maker then in freezer for a least a couple more to firm.
See the Chocolate Mousse Video 
Chocolate Mousse Recipe
- 4 egg yolks
- 2 tablespoons Light Agave
- 1/4 cup strong coffee
- 1/8 teaspoon fine sea salt (unrefined)
- 6-8 oz. 70% cacao bittersweet dark chocolate, finely chopped or disk
- 2 egg whites
- 1/4 teaspoon fine sea salt (unrefined)
- 1/2 cup heavy cream (best raw cream, or any not ultra-pasteurized)
- 1 tablespoon Light Agave
- optional top with bit of fine graded orange rind
Whisk 1. thru 4. in a bowl over gently simmering water. (do not let water touch bottom of bowl) Cook continually whisking, until mixture reaches 160°. Whisk in chocolate until melted. (Many recipes call for custard mixture to be pressed thru a fine screen strainer to remove lumps, in my experience this has not been needed, because I didn’t have lumps.) Set aside to cool.
Whip egg whites and salt to firm peeks. Whip cream and 1 tablespoon Light Agave. Gently fold in to mixture. Chill with plastic wrap directly on top of mixture as well as over rim of bowl. In 2-3 hours the pudding is set.
Pam's Tactical Kitchen 