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Choco-Mint Freeze
Davis Family, Groveland, MA
“This was a favorite recipe from my childhood. My sister and I have birthdays only six days apart, and we would alternate each year who chose Choco-Mint Freeze for their ‘birthday cake.’ It remains a family favorite. We had our local ice cream stand make a special batch of mint for our son Ian’s high school graduation party. Now my husband’s side of the family also enjoys this special but easy dessert.”
Cea Smith Davis
INGREDIENTS Serves 10 to 12
1 1⁄4 cups finely crushed vanilla wafers (28 wafers)
4 tablespoons unsalted butter, melted, plus 1⁄2 cup
(8 tablespoons) butter
1 quart peppermint stick ice cream or frozen yogurt, softened
3 large eggs, separated
2 ounces unsweetened chocolate
1 1⁄2 cups sifted confectioners’ sugar
1 1⁄2 cups chopped pecans (optional)
1 teaspoon vanilla extract
PREPARATION
1. In a bowl, toss together the vanilla wafer crumbs and the 4 tablespoons melted butter. Transfer 1⁄4 cup of the crumb mixture to a small bowl and reserve. Press the remaining crumb mixture into a 9-inch square baking dish. Spread the ice cream on top and freeze.
2. In a large bowl, beat the egg yolks until well blended. In
a small saucepan over low heat, combine the 1⁄2 cup butter and the chocolate and heat, stirring, until melted. Gradually stir the chocolate mixture into the egg yolks. Stir in the confectioners’ sugar, pecans, if using, and vanilla and let cool completely.
68 – TASTE OF HOME