Chocolate Covered Peppermint Ice Cream
30 Chocolate covered peppermint candies
1 1/2 cups sugar
3/4 cup water
6 egg whites
1 Tbsp vanilla extract
6 cups heavy cream, whipped
In the top of a double boiler, heat peppermint candies until melted. In a saucepan, combine sugar and water. Boil for 5 minutes to make a sugar syrup. Beat egg whites until stiff. While beating eggs on high speed, slowly add hot sugar syrup to egg whites. Add vanilla, whipped heavy cream and melted candy to the egg white mixture. Mix well. Still-freeze.
Source: The Complete Book of Homemade Ice Cream, Milk Sherbet and Sherbet by Carolyn Anderson
Submitted by Dee Dee
Cakes, Cookies, Pies & Desserts
RecipeBox Index
