| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Dessert | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Coarsely chopped white chocolate |
| 1/4 | c | Coarsely chopped semisweet chocolate |
| 1/4 | c | Chopped pecan halves |
| 1/4 | c | Coarsely chopped walnuts |
| 1/4 | c | Halved chocolate covered almonds |
| 4 | oz | Unsweetened chocolate |
| 1 | c | Milk |
| 2 | lg | Eggs |
| 1 | c | Sugar |
| 1 | c | Heavy or whipping cream |
| 1 | ts | Vanilla extract |
| 1 | pn | Salt |
INSTRUCTIONS
From: [email protected] (Carole A. Resnick) Date: 23 Jun 1994 14:58:27 -0400 1. Combine the coarsely chopped chocolates, pecans, walnuts, and chocolate covered almonds in a bowl, cover, and refrigerate. 2. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool. 3. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla, and salt and whisk to blend. 4. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator. 5. Transfer the cream mixture to an ice cream maker and freeze following the manufacturer's instructions. 6. After the ice cream stiffens (about 2 minutes before it is done), add the chocolates and nuts, then continue freezing until the ice cream is ready. Makes 1 generous quart. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”