Recipe of the Month

Choco-Mint Freeze

By Dorothy Zehnder      

1¼ cups crushed vanilla wafers, reserve 2 Tablespoons

½ cup plus 4 Tablespoons butter or margarine, divided

1 quart (4 cups) peppermint stick ice cream, softened

2 ounces unsweetened chocolate (or 6 Tablespoons cocoa)

3 well beaten egg yolks, separate & reserve egg whites

1½ cups confectioners’ sugar or powdered sugar

½ cup chopped pecans

1 teaspoon vanilla

3 egg whites

Toss together crumbs and 4 Tablespoons melted butter; press evenly in 9×13-inch pan.  Spread with ice cream and freeze.

In pan over low heat melt ½ cup butter, and thoroughly blend in chocolate or cocoa.  Gradually stir in egg yolks.  Blend in sugar, nuts and vanilla.  Cool thoroughly. 

In a bowl beat egg whites until stiff peaks form.  Beat chocolate mixture until smooth and gently fold in egg whites.  Spread chocolate mixture over ice cream; top with remaining crumbs.  Store in freezer until ready to serve. 

Yield: 16 servings.