--KAREN PHILLIPS CBTX40A--

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 tb Grenadine

-HOT “LIQUOR” SAUCE –
1 1/2 c Heavy cream
1 c Packed dark brown sugar
9 tb Unsalted butter
1 c Granulated sugar
1 1/2 c Hersheys chocolate cocoa;
-sifted & unsweetened
1/4 ts 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 >>>