Chocolate rum ice cream {without ice-cream maker}

Melt the chocolate. Beat the whipped cream. Whisk the eggs and the sugar in the food processor until the mixture ist thick and creamy. Add the melted chocolate slowly to the mixture. Fold in the rum and the whipped cream. Pour the mixture into a sealable jar and let the ice cream freeze for at least six hours – or overnight – in the freezer.

.s. cookingCatrin