samedi 2 août 2014

Chocolate-Peppermint Ripple Ice Cream


2/3 cup semisweet chocolate, chopped
2 tablespoons milk
4 eggs
1/2 cup granulated sugar
2 cups whipping cream
1 1/4 cups plain yogurt
1 teaspoon peppermint oil
Green food coloring (optional)
Melt chocolate in milk in a bowl placed over a pan of hot water. Stir until smooth and remove from
In another bowl, whip the cream and yogurt together until soft peaks are formed, then fold into the egg
Place chocolate mixture into a container, cover and place in freezer for about 1 hour.
Put peppermint mixture in refrigerator. Swirl the peppermint mixture through the chocolate to give a
About 30 minutes before serving, transfer ice cream to the refrigerator.
Serves 8.
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