Friday, January 23, 2009
INGREDIENTS
1 egg, lightly beaten
2/3 cup sugar
Dash salt
1 cup milk
3 ounces German sweet chocolate, melted and cooled
2/3 cup heavy whipping cream
2 tablespoons strong brewed coffee
3/4 teaspoon vanilla extract
2 bars Heath candy bars, crushed
1/3 cup chopped pecans
DIRECTIONS
1 egg, lightly beaten
2/3 cup sugar
Dash salt
1 cup milk
3 ounces German sweet chocolate, melted and cooled
2/3 cup heavy whipping cream
2 tablespoons strong brewed coffee
3/4 teaspoon vanilla extract
2 bars Heath candy bars, crushed
1/3 cup chopped pecans
DIRECTIONS
- In a saucepan, combine egg, sugar and salt and add milk. Cook and stir over medium heat until mixture reaches 160 degrees F and coats the back of a metal spoon. Remove from the heat. Whip in chocolate and then add cream, coffee and vanilla. Then freeze the mix for at least 2 hours.
- Add some candy and nuts to enrich the taste. Then put the mixture in the container of ice cream maker and freeze it. Allow to freeze or firm for 2-4 hours before serving.
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