| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 3 |
ts |
Butter |
| 2 |
tb |
Corn syrup |
| 3 |
pt |
Vanilla ice cream; softened |
| 4 |
|
Egg whites; large |
| 3/4 |
c |
Sugar |
| 1 1/2 |
c |
Mint-chocolate chips;nestles |
| 1 1/2 |
c |
Chocolate wafer crumbs |
| 1 |
c |
Mint-chocolate chips;nestles |
| 2 |
tb |
Heavy cream |
| 1/2 |
ts |
Cream of tartar |
INSTRUCTIONS
CRUST
FILLING
MERINGUE
CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips
and butter. Stir until chips are melted and mixture is smooth. Add
chocolate wafer crumbs; stir until well blended. Press into bottom of
9-inch springform pan; freeze until firm.
FILLING: Combine over hot (not boiling) water, remaining 1 cup of chips,
corn syrup, and heavy cream. Stir until chips are melted and mixture is
smooth. Cool to room temperature. In a large bowl, whip the ice cream until
smooth but not melted. Gradually stir in chocolate mixture (flecks will
appear in ice cream). Spoon into center of crust, mounding high in center
and leaving 3/4-inch edge. Using spatula, smooth to form dome. Freeze until
firm. Remove sides of pan. Preheat oven to 450 degrees F.
MERINGUE: In a large bowl, combine egg whites and cream of tartar; beat
until soft peaks form. Gradually add sugar, beat until stiff peaks form.
Spread meringue over ice cream and crust to cover completely; swirl to
decorate. Bake at 450 degrees F. for 4 to 6 minutes or until lightly
browned. Serve IMMEDIATELY !
Date: Thu, 6 Jun 1996 12:15:02 -0500
From: awilson@tfs.net
MM-Recipes Digest V3 #157
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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