Recipe Details

Summary

Name: Chocolate−peppermint Ripple Ice Cream

Category: Ice Cream

2/3 cup semisweet chocolate, chopped

2 tablespoons milk

4 eggs

1/2 cup granulated sugar

2 cups whipping cream

1 1/4 cups plain yogurt

1 teaspoon peppermint oil

Green food coloring (optional)

Melt chocolate in milk in a bowl placed over a pan of hot water. Stir until smooth and remove from

heat. Put eggs and sugar in a bowl and beat together until thick and light.

In another bowl, whip the cream and yogurt together until soft peaks are formed, then fold into the egg

mixture. Fold two−thirds of the egg and cream mixture into melted chocolate. Stir peppermint oil and

few drops of green food coloring into the remaining mixture.

Place chocolate mixture into a container, cover and place in freezer for about 1 hour.

Put peppermint mixture in refrigerator. Swirl the peppermint mixture through the chocolate to give a

rippled effect, then freeze until firm.

About 30 minutes before serving, transfer ice cream to the refrigerator.

Serves 8.