Chocolate Peppermint Ripple 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. |