Melt the chocolate. Whip the whipped cream. Beat the eggs with the sugar in the food processor for several minutes until a thick, white cream is formed. Gradually stir the melted chocolate into the mixture. Finally fold in the rum and whipped cream. Put the mixture in a sealable container and place in the freezer for at least six hours - preferably overnight.


Tip: If you like, you can refine the ice cream with chopped cookie pieces. Fold in before freezing.