Port wine ice cream with hot "liquor" sauce *
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Port wine ice cream with hot "liquor" sauce *
  Wine    Liquor    Dessert    Chocolate    Creams    Sauces  
Last updated 6/12/2012 12:54:07 AM. Recipe ID 16010. URL: http://artofhacking.com/aohfood/16000/16010-portwineicecreamwithhotliquorsauce.htm
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      Title: Port wine ice cream with hot "liquor" sauce *
 Categories: Dessert, Chocolate
      Yield: 6 Servings
 
MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------

MMMMM--------------------PORT WINE ICE CREAM-------------------------
      1 c  Heavy cream
      1 c  Half-and-half
    3/4 c  Granulated sugar
      6    Eggs
  1 1/2 c  Port
      3 T  Grenadine

MMMMM---------------------HOT "LIQUOR" SAUCE--------------------------
  1 1/2 c  Heavy cream
      1 c  Packed dark brown sugar
      9 T  Unsalted butter
      1 c  Granulated sugar
  1 1/2 c  Hershey's chocolate cocoa;
           -sifted & unsweetened
    1/4 t  Salt
 
  EQUIPMENT: Measuring cup, measuring spoons, 2 1/2-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
  1/2-qt saucepan over medium-high heat. When hot, add 1/4 cup sugar
  and stir to dissolve. Bring to a boil.
  
  While the cream is heating, place the eggs and the remaining 1/2 cup
  sugar in the bowl of an electric mixer fitted with a paddle. Beat the
  eggs on medium for 2 to 2 1/2 minutes. Scrape down the bowl, then
  beat on medium until slightly thickened and lemon-colored, 2 1/2 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 >>>
 




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Recipe ID 16010 (Apr 03, 2005)

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