Dorothy Zehnder has made these delicious recipes and she’s excited to share them with you all.
Enjoy!
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.
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