busyworkingmom

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.
Serves 8.

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