Peppermint Ice Cream
 |
This smooth, green ice cream is topped with a rich chocolate sauce. The kids will devour this dreamy dessert!
|
|
Egg yolks (large)
|
4
|
4
|
|
Granulated sugar
|
1/2 cup
|
125 mL
|
|
|
|
|
|
Milk
|
2 cups
|
500 mL
|
|
Whipping cream
|
2 cups
|
500 mL
|
|
|
|
|
|
Drops of green food coloring
|
1 – 2
|
1 – 2
|
|
Peppermint flavoring
|
1 tsp.
|
5 mL
|
|
|
|
|
|
CHOCOLATE SAUCE
|
|
|
|
Milk chocolate bars (3 1/2 oz., 100 g, each), chopped
|
2
|
2
|
|
Whipping cream
|
1/2 cup
|
125 mL
|
|
Large white marshmallows, chopped
|
4
|
4
|
|
|
|
|
|
Chocolate Filigrees, for garnish
|
|
|
Beat egg yolks and sugar in medium bowl until pale and thickened.
|
Heat milk and whipping cream in medium saucepan on medium until bubbles form around edge of saucepan. Gradually whisk into egg yolk mixture. Return to same saucepan. Heat and stir on medium for 5 to 10 minutes until thickened and coats back of metal spoon. Pour into large bowl.
|
Add food colouring and peppermint flavouring. Stir. Cover with plastic wrap. Chill for at least 3 hours until cold. Pour into ice-cream maker. Freeze according to manufacturer’s instructions. Spoon into ungreased 9 x 9 inch (22 x 22 cm) pan. Smooth top. Cover. Freeze overnight until firm. Makes 3 cups (750 mL) ice cream.
|
Chocolate Sauce: Combine first 3 ingredients in small saucepan. Heat and stir on lowest heat until chocolate is melted and marshmallow is dissolved. Makes 1 1/3 cups
(325 mL) sauce.
|
Divide and scoop ice cream into 6 individual bowls. Drizzle with warm sauce. Garnish with filigrees. Serves 6.
|
1 serving:
648 Calories; 48.2 g Total Fat (14.8 g Mono, 1.9 g Poly, 28.8 g Sat); 276 mg Cholesterol; 49 g Carbohydrate; 1 g Fibre; 9 g Protein; 115 mg Sodium
|
Reprinted from Decadent Desserts © Company's Coming Publishing Limited
www.companyscoming.com
|
|
Newsletter
Enter your email here to subscribe:
