Ice Cream Dessert Recipe
Ingredients
| 1 1/2 c. or 28 vanilla wafers | ||
| Melted butter | 4 Tablespoon | |
| 2 qt. peppermint or green starlight mint ice cream | ||
| Unsweetened chocolate square | 2 | |
| Egg yolks | 3 , Well beaten | |
| Powdered sugar | 1 1/2 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Vanilla | 1 Teaspoon | |
| Egg whites | 3 | |
Directions
Mix together crumbs and butter.
Keep 1/2 cup of crumbs for top and press remainder into 9 x 13-inch pan.
Cut slightly thawed ice cream into sections, place evenly over crumbs and smooth out.
Place in freezer until hard.
Frost with: Melt 1/4 cup butter and chocolate over low heat slowly.
Stir in egg yolks, sugar, vanilla and nuts.
Cool thoroughly.
Beat egg whites until stiff; fold into chocolate mixture.
Spread over ice cream and top with remainder of crumbs.
Keep frozen until ready to serve.
Keep 1/2 cup of crumbs for top and press remainder into 9 x 13-inch pan.
Cut slightly thawed ice cream into sections, place evenly over crumbs and smooth out.
Place in freezer until hard.
Frost with: Melt 1/4 cup butter and chocolate over low heat slowly.
Stir in egg yolks, sugar, vanilla and nuts.
Cool thoroughly.
Beat egg whites until stiff; fold into chocolate mixture.
Spread over ice cream and top with remainder of crumbs.
Keep frozen until ready to serve.
Chef
