Mint Chocolate Chip Ice-Milk Sandwiches

INGREDIENTS

INSTRUCTIONS

FOR MINT CHOCOLATE CHIP ICE
FOR COCOA SNAPS
Sandwich 2 1/2 tablespoons ice milk between 2 snaps, pressing snaps
together gently, and put sandwich on a tray in a freezer. Form 11 more
sandwiches in same manner and freeze on tray, covered, until hard. Ice-milk
sandwiches may be made 1 week ahead and kept frozen, individually wrapped
in plastic wrap.
To make mint chocolate chip ice milk:
In a saucepan whisk together sugar and cornstarch and whisk in milk. Bring
mixture to a boil over moderate heat, stirring frequently, and boil,
stirring constantly, 1 minute. Remove pan from heat.
In a small bowl stir about one fourth milk mixture into yolks and pour into
remaining milk mixture, whisking constantly. Cook mixture over low heat,
stirring constantly, until slightly thickened and a thermometer registers
160F. (Do not boil mixture or it will curdle.) Stir in crème de
menthe and transfer mixture to a bowl. Chill mixture about 1 hour, or until
cool.
In a small heavy saucepan melt chocolate over low heat, stirring
occasionally and cool slightly. Put chocolate in a small sealable plastic
bag and seal bag, pressing out excess air. Squeeze chocolate to one corner
of bag and snip off 1/8 inch from corner to form a makeshift pastry bag.
Freeze milk mixture in an ice-cream maker and with motor running add
chocolate in a thin stream during last few minutes of freezing time. Makes
3 1/2 cups ice milk.
To make cocoa snaps:
In a bowl whisk together flour, sugar, cocoa powder, baking powder, and
salt and with fingers blend in butter until incorporated. Stir in egg until
mixture is combined well. Cover dough in bowl and chill until firm, about 1
hour.
Preheat oven to 400F. and lightly grease a large baking sheet.
Spoon level tablespoons of dough onto a sheet of wax paper and cut each in
half. With floured hands roll each piece of dough into a ball and arrange,
evenly spaced, on baking sheet. Flatten each ball with floured metal
spatula into a disk about 2 inches in diameter and bake in middle of oven 7
to 8 minutes, or until cookies are set but not hard. Cool cookies on racks.
(Cookies will continue to crisp as they cool.) Makes about 26 cocoa snaps.
Makes 12 ice-milk sandwiches.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 1470 Calories (kcal); 41g Total Fat; (24% calories from fat);
22g Protein; 268g Carbohydrate; 674mg Cholesterol; 858mg Sodium Food
Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7
Fat; 13 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Been falsely accused of the most awful things? Then you know how God feels”