Port wine ice cream with hot \"liquor\" sauce

6 Servings

Ingredients

Quantity Ingredient
1 cup Heavy cream
1 cup Half-and-half
¾ cup Granulated sugar
6 Eggs
1½ cup Port
3 tablespoons Grenadine
1½ cup Heavy cream
1 cup Packed dark brown sugar
9 tablespoons Unsalted butter
1 cup Granulated sugar
1½ cup Hershey's chocolate cocoa; sifted & unsweetened
¼ teaspoon Salt

Directions

KAREN PHILLIPS CBTX40A

PORT WINE ICE CREAM

HOT "LIQUOR" SAUCE

EQUIPMENT: Measuring cup, measuring spoons, 2½-qt saucepan, whisk, electric mixer with paddle, rubber spatule, instant-read test thermometer, 2 stainless steel bowls (1 large), ice-cream freezer, 2-qt plastic container with lid, ice cream scoop or paddle Port Wine "Ice Cream" Heat the heavy cream and half-and-half in a 2 ½-qt saucepan over medium-high heat. When hot, add ¼ cup sugar and stir to dissolve. Bring to a boil.

While the cream is heating, place the eggs and the remaining ½ cup sugar in the bowl of an electric mixer fitted with a paddle. Beat the eggs on medium for 2 to 2 ½ minutes. Scrape down the bowl, then beat on medium until slightly thickened and lemon-colored, 2 ½ to 3 minutes. (At this point, the cream should be boiling. If not, adjust mixer speed to low and continue to mix until the cream boils. If this is not done, the eggs will develop undesirable lumps.) Directions continue >>>

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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