Champagne Ice Cream with Strawberry Sauce
ICE CREAM
3 1/4 cup whipping cream
3/4 cup sugar
1/2 cup light corn syrup
3 eggs
3/4 cup champagne
1 tbl vanilla
SAUCE
10 oz frozen strawberries in syrup thawed
1 tsp cornstarch
CHOCOLATE CUPS
Purchased chocolate cups
In medium saucepan, combine 2 cups of the whipping cream, sugar,
corn syrup and eggs; mix well. Cook over medium heat 12 to 14
minutes or until slightly thickened, stirring constantly. Remove
from heat. Cool completely.
When ready to freeze, stir in remaining 1 1/4 cups whipping cream,
champagne and vanilla. Prepare ice cream freezer and freeze
according to manufacturer's directions.
In food processor bowl with metal blade or blender container,
process strawberries until smooth. Strain if desired; discard seeds.
In small saucepan, combine strawberries and cornstarch. Cook over
medium heat 5 to 8 minutes or until slightly thickened. Cool; cover
and store in refrigerator.
To serve, place 1 scoop of ice cream in each chocolate cup. Drizzle
strawberry sauce over ice cream. Garnish as desired. |