Name: Mississippi mud pie ice cream
Yield: 8 servings
Cuisine: Boil
Ingredients: 250.00 ml cocoa powder; 250.00 ml water boiled; 250.00 ml cream; 30.00 ml brandy; 45.00 ml icing sugar

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Ingredients (5)

250.00 ml	cocoa powder
250.00 ml	water — boiled

quantity basic ice cream (see method)

250.00 ml	cream
30.00 ml	brandy
45.00 ml	icing sugar

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Method:

Blend the cocoa and boiling water to form a smooth paste and cool for one hour.
Prepare the basic ice cream by placing 6 egg whites, 6 yolks and 250 ml cream in three separate mixing bowls.
Whisk together the egg yolks and 95 ml castor sugar until light and creamy. Fold in the cooled cocoa paste.
Whip the cream until soft peaks are formed and fold into the egg yolk mixture.
Beat the egg whites until foamy, add 95 ml castor sugar by the spoonful while beating continuously and beat until stiff and glossy. Fold into the egg yolk and cream mixture, pour into a container, cover and freeze until solid.
To serve, lightly whip the cream, brandy and icing sugar together until thick but still slightly runny. Stack alternate layers of ice cream, cream and chocolate curls in glasses or bowls.