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PEPPERMINT “HOT COCOA” ICE CREAM
ALMOST LEVEL ONE
Makes 1 quart
I love my Somersize Peppermint Hot Cocoa. But what do you do when it’s too
hot for hot chocolate? Ah ha! Peppermint Hot Cocoa Ice Cream!
3 cups heavy cream
1
⁄
2
cup half and half
1
⁄
2
cup plus 1 tablespoon cocoa powder
2 teaspoons peppermint extract
3 tablespoons SomerSweet
1 teaspoon vanilla extract
Pour heavy cream and half and half into a large mixing bowl. Whisk in cocoa
powder. Add peppermint extract, SomerSweet and vanilla and whisk for 1
minute more. Cover ice cream mixture with plastic wrap and chill for at least
20 minutes, or overnight. Follow the Somersize Ice Cream Maker instructions
as directed.
VANILLA CARAMEL SWIRL ICE CREAM
ALMOST LEVEL ONE
Makes 1 quart
My Somersize Caramel Sauce makes me swoon – especially when it’s swirled
into vanilla ice cream! You can buy my Caramel Sauce or make your own
(recipe follows).
5 large eggs
1
1
⁄
2
cups heavy cream
3 tablespoons SomerSweet
1 cup half and half
1 tablespoon vanilla extract
1
⁄
2
cup Somersize Caramel Sauce, barely warmed
In a medium saucepan, whisk together eggs, cream and SomerSweet. Cook
over low heat, stirring constantly, until mixture is thick and reaches at least
170ºF. Cool quickly by placing bottom of pan in ice or cold water and stirring
for a few minutes. Transfer to a bowl and refrigerate, loosely covered, for two
hours, or overnight. Follow the Somersize Ice Cream Maker instructions as
directed. Heat Somersize Carmel Sauce for about 10 seconds in the
microwave, just until it’s pourable. (If it’s too hot it will melt the ice cream.)
During the last 5 minutes of freezing, drizzle caramel sauce through hole of
the ice cream maker.
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